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Turn-of-the-Century Farm Tools and Implements
by Henderson Co.Published in 1898, this abundantly illustrated trade catalog advertised tools, fertilizers, insecticides, and other essentials for the turn-of-the-century garden, farm, greenhouse, lawn, orchard, poultry yard, stable, and household. Includes butter printers, cast-iron field rollers, broadcast seeders, corn harvesters and huskers, root cutters, cider mills, veterinary remedies, and more. Approximately 680 black-and-white illustrations.
Turner Classic Movies: Dinner and Drink Recipes Inspired by the Films We Love (Turner Classic Movies)
by Tenaya Darlington André DarlingtonLooking for a great idea for date night or to entertain friends? Why not cue up Casablanca with some French 75s and a Moroccan-themed spread? Turner Classic Movies: Movie Night Menus spotlights thirty crowd-pleasing films from the 1930s through the '80s, paired with signatures drinks and dishes that appear in, or are inspired by, each film's setting and stars. Filled with entertaining tips and background on each film, dish, and cocktail, the book offers a unique culinary tour of movie history, including menus inspired by The Thin Man, The Philadelphia Story, Sunset Boulevard, Some Like It Hot, American Graffiti, Moonstruck, and many more.Fully illustrated with luscious food photography and evocative film stills, Movie Night Menus provides the perfect accompaniments and conversation pieces to round out a fun-filled evening.
Turning Fat into Love: Downsize Your Body by Supersizing Your Mind & Heart
by Pauline KerkhoffIf you struggle with your weight, you know that most weight-loss programs focus on getting more exercise or following a strict, high-maintenance diet. The problem is that changing habits from the outside just doesn’t last for most people. In Turning Fat into Love, Dutch dietician and nutritionist Pauline Kerkhoff explains that it is impossible to become happier and healthier by depriving yourself or judging yourself, but that love will transform you from the inside out. By learning how to take care of yourself first by “supersizing your heart” and “growing your brain,” Kerkhoff’s proven, transformative weight-loss program will equip you to lose not only your physical weight but your emotional and spiritual weight as well—and keep it off for good.
Turning Off Breast Cancer: A Personalized Approach to Nutrition and Detoxification in Prevention and Healing
by Daniella ChaceThe Three-Step Program to Nourish, Restore, and Detoxify Your Body A cutting-edge guide to preventing and healing from breast cancer, with 50 recipes There are more than 230,000 new cases of invasive breast cancer diagnosed in the US every year and, despite better screening practices and advances in medicine, 40,000 US women die every year from breast cancer. In addition, there are 3 million breast cancer survivors in the US who need this information to avoid recurrence. Breast Cancer Protocol: The Three-Step Program for Healing and Prevention is a comprehensive and targeted program for using nutrition and detoxification to prevent or heal from breast cancer. Rooted in the science of epigenetics--how gene expression is affected by nutrients and toxins--readers learn how to restore their own genes via diet, supplementation, and detoxification. The three steps are: Nourish: This section recommends more than 100 foods to combat breast cancer and includes supplement recommendations for pre- and post-menopausal women. Restore: Learn about the cutting-edge genetic tests that identify your cancer risk and how to use your test results to determine your personal nutrition and detox needs. Detoxify: Discover how to flush out the toxins that contribute to breast cancer development and disturb cellular communication. Carefully researched and including 50 delicious recipes, Breast Cancer Protocol forges a clear path toward health and healing.
Turning the Tables
by Steven A. ShawAward-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere. But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920
by Andrew P. HaleyIn the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the twentieth century, even the best restaurants dished up ethnic and American foods to middle-class urbanites spending a night on the town. In Turning the Tables, Andrew Haley examines the transformation of American public dining at the start of the twentieth century and argues that the birth of the modern American restaurant helped establish the middle class as the arbiter of American culture. Early twentieth-century battles over French-language menus, scientific eating, ethnic restaurants, unescorted women, tipping, and servantless restaurants pitted the middle class against the elite. United by their shared preferences for simpler meals and English-language menus, middle-class diners defied established conventions and successfully pressured restaurateurs to embrace cosmopolitan ideas of dining that reflected the preferences and desires of middle-class patrons. Drawing on culinary magazines, menus, restaurant journals, and newspaper accounts, including many that have never before been examined by historians, Haley traces material changes to restaurants at the turn of the century that demonstrate that the clash between the upper class and the middle class over American consumer culture shaped the "tang and feel" of life in the twentieth century.
Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
by Susan Puckett Eddie HernandezFrom the chef/restaurateur of a Bon Appétit “Top American Restaurant,” southern fare with a Mexican flair that is “thrifty, practical and delicious” (New York Times).USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special. “Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients.” —Jacques Pépin “In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey.” —Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen “From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.” —John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.” —Nathalie Dupree, author, Mastering the Art of Southern Cooking
Turnips' Edible Almanac: The Week-by-week Guide to Cooking with Seasonal Ingredients
by Fred FosterThe time for fresh, seasonal, delicious food is now – Turnips&’ Edible Almanac is the definitive guide to eating the very best produce throughout the year.With decades of experience sourcing the highest quality produce from a network of independent farms, Fred Foster of fruit and veg supplier Turnips – equally beloved by Borough Market locals and Michelin-starred chefs – is perfectly placed to guide you through a year of seasonal eating.Turnips&’ Edible Almanac guides you through Spring, Summer, Autumn and Winter, highlighting Fred&’s chosen produce each week. All ingredients are showcased in the recipes that follow, including a mix of fresh dishes to enjoy that week as well as preserves to use later in the year. The collection of over 100 recipes includes a varied mix written by Turnips&’ very own Tomas Lidakevicius, celebrity chefs and family.By challenging yourself to try different ingredients each month, seeking out the freshest and most sustainably produced options, you&’ll revolutionise the way you cook, eat, and even think about food.So what are you waiting for? Dive straight in to discover: - Provides shopping lists for every week of the year, highlighting what&’s in season within each ingredient category, along with &“star&” products for each week and recipes for each.- Includes recipes written by a number of leading European chefs, including Jennifer Paterson, Jeff & Chris Galvin, Antonio Carluccio, Jamie Oliver, Gordon Ramsay, and Tomas Lidakevicius.- Contains a mixture of recipes for fresh ingredients and ways to preserve produce so it can be enjoyed again later in the year.- Simplifies seasonality so everyone can get into the groove of using domestically grown ingredients when they are at their freshest and best.A must-have volume for people who love food, care about ingredients, and want to know where their food comes from, as well as those with environmental concerns looking to eat more sustainably. Ideal for home-cooks with an interest in high-quality ingredients and exploring the wealth of produce available locally, Turnips&’ Edible Almanac is sure to delight.
Turtle, Truffle, Bark: Simple and Indulgent Chocolates to Make at Home
by Hallie BakerCaramel and nuts make a turtle; this cookbook makes you a master of chocolate Even if you've never made chocolate candies before, you'll fall in love with the easy recipes in Turtle, Truffle, Bark. The title refers to the three types of candies featured in this cookbook: A turtle is traditionally a pecan-studded, chocolate-covered caramel patty, but reimagined by author Hallie Baker, you'll be making Dark Chocolate Almond Chili Turtles and White Chocolate Cashew Mango Turtles. You might think you know what Baker means by a truffle, but think again. These aren't everyday flavors--here are crazy-simple recipes for Milk Chocolate Lavender Truffles and Dark Chocolate Stout Truffles, among others. Finally, bark is usually a slab of chocolate in which various ingredients are anchored. Peppermint bark is one familiar kind, but you must try the White Chocolate Strawberry Bark and the Milk Chocolate Peanut Butter Bark you'll find in this book. Get ready to satisfy your chocolate craving in yummy new ways!
Tutto il meglio della cucina americana: ricette di famiglia e molto di più
by Dan Alatorre Sarah Ferrari(Prezzo originale $2.99) Memorial Day, Quattro Luglio, Labor Day - la cucina all'aperto in estate è il pilastro di ogni famiglia americana! Alcuni dei momenti migliori che io abbia mai vissuto...sono stati quelli in cui la mia famiglia si riuniva a casa di qualcuno semplicemente per cucinare insieme. Hamburger, hot-dog, pollo fritto, pies - i migliori piatti americani! Questo libro raccoglie alcune tra le più DELIZIOSE e appetitose ricette collezionate dai membri della mia famiglia nel corso degli anni, oltre a molte altre di nuova invenzione che mia moglie ed io abbiamo creato a casa nostra. Sono TUTTE qui, 35 delle nostre MIGLIORI ricette: ==> semplice hummus genuino ==> squisite polpette alla salsiccia ==> pollo fritto nello stile del sud ==> torte perfette Vi divertirete a scoprire questi tesori di famiglia. Il cibo è fatto per essere apprezzato. Usate ingredienti freschi e non andate di fretta. Sorseggiate del vino e godetevi la vostra famiglia mentre tutti si radunano intorno al grill per chiacchierare e giocare come quando eravamo bambini. Il cibo era fantastico in quei raduni famigliari perché era preparato con amore - ecco l'ingrediente segreto. Divertitevi, perché siamo tutti amici in cucina, e cucinare in estate deve essere un divertimento. Quindi avanti, COMPRATE QUESTO LIBRO. Sarete in cucina in compagnia di amici. Godetevi gli hamburger, gli hot dog, le torte, i fuochi d'artificio, e sì, l'AMORE (include diverse ricette bonus!)
Twain's Feast
by Andrew BeahrsOne young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feasttakes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Tween Life
by Curriculum Technology Education Instructional Materials Center Oklahoma Department of CareerA textbook for learning life skills
Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons
by Victor-Antoine d'Avila-LatourretteFrom a Benedictine monk and celebrated cookbook author, “hundreds of eclectic salad recipes from around the world” organized by month (Publishers Weekly).In Twelve Months of Monastery Salads, Brother Victor celebrates creative, nourishing salads—a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens. This engaging collection of more than two hundred delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad).In each season there are salads that honor saints, such as St. Michael’s Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from places across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor says in the book’s introduction, a salad, carefully prepared, is always an occasion for celebration.“D’Avila-Latourrette tells readers whether a salad is appropriate for a celebration or an outdoor picnic, if it should be served chilled or at room temperature and if it should be eaten before the entrée or as a palate cleanser before dessert. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life.” —Publishers Weekly
Twelve Recipes
by Cal Peternell“The best beginner’s cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook.” —New York Times Book ReviewInternational Association of Culinary Professionals (IACP) Cookbook Award WinnerWhen his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.“Delightful and instructive.” —Library Journal, starred review“[A] smart new cookbook . . . written for new cooks, for uncertain cooks, for good cooks looking for simple inspiration.” —Sam Sifton, New York Times“Encouraging and discursive.” —The Atlantic
Twelve Steps For Overeaters: An Interpretation Of The Twelve Steps Of Overeaters Anonymous
by Elisabeth L.The author of the popular Food for Thought takes a fresh, in-depth look at the Twelve Steps of Overeaters Anonymous.The author of the popular Food for Thought takes a fresh, in-depth look at the Twelve Steps of Overeaters Anonymous. Each chapter carefully examines and interprets each of the individual Steps.
Twenty Dinners
by Chris Taylor Rachel Holtzman Ithai SchoriA photographer (who happens to be an ex-restaurant cook) and an indie rock star (who happens to be an avid home cook) show you how to slow down your life by cooking beautiful, straightforward, but sophisticated, food for--and with--friends. When he's on tour with his band, Grizzly Bear, what Chris Taylor misses most about home is the kitchen and the company. With his friend Ithai Schori, he cooks dinner parties for four to forty, using skills Chris learned from his mom and Ithai picked up working at high-end restaurants. Their food is full of smart techniques that make everything taste just a little better than you thought possible--like toasting nuts in browned butter or charring apples for a complex applesauce--but their style is laid-back and unhurried. This is about cooking not just for, but with, your friends, and so the authors enlisted their favorite pastry chef, mixologist, sommelier, and baristas to write detailed material on wine, desserts, stocking a home bar, mixing drinks, and buying and brewing fantastic coffee. Through more than 100 seasonally arranged recipes and gorgeous, evocative photographs of their gatherings you fall into their world, where you and your friends have all day to put food on the table, and where there's always time for another cocktail in a mason jar before dinner.From the Hardcover edition.
Twenty-Dollar, Twenty-Minute Meals*: *For Four People
by Caroline WrightIt’s a breakout book from a budding star. “Curbs the expense and time of cooking, and helps you put dinners on the table that feel like important triumphs.”—Amanda Hesser. “Caroline Wright has a great feel for the way we want to cook and eat these days. [The] recipes are bright, fresh, and appealing.”—Dorie Greenspan.Twenty-Dollar, Twenty-Minute Meals has it all: A bold and irresistible promise—make fresh, delicious meals for four for $20 or less, and that take twenty minutes or less to prepare. A dynamic young author with serious fans. And the singular point of view that pulls it all together, from the narrative recipe style to the author’s unerring sense of the ingredient-forward way people want to cook and eat today.Twenty-Dollar, Twenty- Minute Meals is for millennials on a budget and young moms and dads who want to make the kind of food they eat in restaurants or read about on blogs—for anyone who likes to cook and entertain but doesn’t always have a lot of time (or money). It’s quick and easy with a modern twist: Steak with Herb Sauce and Buttered Radishes. Seared Salmon with Orange Rosemary Lentils. Merguez Burger with Cucumber Dressing. Sage Pork Chops with Grilled Peaches and Onion. Orzo Risotto with Pancetta and Radicchio. And, of course, there’s dessert.It’s the Wright way to cook: 20 minutes + $20 = a fabulous meal for 4.
Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans
by Editors of Bake MagazineTwentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations. We'll leave it to you to rank them if you must!
Twice in a Blue Moon (Henry Tibbbet)
by Patricia MoyesMr. and Mrs. Tibbetts pop into a pub for lunch but get served a murder case in this novel with &“all the proper ingredients for a cozy whodunit&” (The New York Times). What could be more delightful than a long-forgotten relative who dies and leaves you a tidbit in his will? How about if that tidbit is in fact a charming country pub, and that pub is now yours—lock, stock, and barrels of beer? Susan Gardiner is delighted, even when it becomes clear that the establishment has a lineup of regulars, not all of them as endearing as one might prefer. No, she doesn&’t love all her new customers, but she certainly didn&’t intend for one of them to be poisoned by a bad batch of mushrooms. The outlook is dire for both Susan and the Blue Moon . . . until Inspector Henry Tibbett steps in. He and Emmy just want a spot of lunch, but they are, as ever, willing to take on more than they had bargained for, in this compelling British mystery by the Agatha Award-winning &“new queen of crime&” (Daily Herald) . &“Intricate plots, ingenious murders, and skillfully drawn, often hilarious, characters distinguish Patricia Moyes&’ writing.&” —Mystery Scene
Twin Cities Beer: A Heady History (American Palate)
by Scott CarlsonThe Twin Cities witnessed a recent explosion of craft beer breweries and brewpubs, but the region's beer history reaches back generations. The Minneapolis Brewing Company introduced the iconic Grain Belt beer in 1893, and it remains a local favorite. Fur trapper and bootlegger Pierre "Pig's Eye" Parrant established a St. Paul tavern along the banks of the Mississippi River in the early 1800s. The area has been home to some of the best-known beer brands in America, from Hamm's and Schmidt's to Yoerg's and Olympia. Today, microbreweries such as Bad Weather Brewing, Summit Brewing and more than fifty others are forging new avenues. Join author Scott Carlson as he offers an intriguing history and guide to Twin Cities beer.
Twinkie, Deconstructed
by Steve EttlingerA pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time. .
Twist It Up: More Than 60 Delicious Recipes from an Inspiring Young Chef
by Jack Witherspoon Lisa WitherspoonInspiration resides in the kitchen for eleven-year-old Jack Witherspoon. And for good reason. When Jack was going through incredibly tough times battling leukemia for the second time he sought solace in the Food Network and decided his dream was to become a chef. Before long, Jack was creating his own recipes, cooking for cancer fundraisers, and even coining his own culinary catchphrase ("Twist it up!") to characterize his individual spin on comfort food favorites like French toast, pesto pizza, shepherd's pie, meat loaf, cupcakes, and more. Clear, step-by-step instructions and sumptuous photographs will encourage cooks of all ages to whip up delicious recipes and make mouthwatering memories in the kitchen.
Twist on Tofu: 52 Fresh and Unexpected Vegetarian Recipes, from Tofu Tacos and Quiche to Lasagna, Wings, Fries, and More
by Corinne TrangAs the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corinne Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo &“wings,&” tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness—bumbleberry tofu custard and luscious tofu mocha brownies.
Twisted Cakes: Deliciously Evil Designs for Every Occasion
by Debbie GoardA show-stopping cookbook like no other, Twisted Cakes features arresting, eye-catching designs and instructions for creating deliciously, delightfully evil cakes and cupcakes for every occasion. San Francisco cake designer Debbie Goard, whose work has been featured on The Food Network’s “Cake Off” challenge, showcases shockingly original designs that range from surprisingly simple to challenging—to appeal to both novice and more experienced cake decorators—for such devilish delights as the Day of the Dead Sugar Skull, the Creepy Clown, the Venus Fly Trap, and the Can of Worms.
Twisted: A Cookbook - Bold, Unserious, Delicious Food for Every Occasion
by Twisted'The young Instagram duo on a mission to make comfort food cool again' - The Times'If you're craving something delicious, indulgent and dripping with cheese, then this recipe from Twisted: A Cookbook will have your mouth salivating' - Stylist From the most popular food brand on social - Twisted's brand new official cookbook, featuring 100+ never-before-seen, 100% delicious recipes, ideal for get-togethers, family gatherings, dinner parties and social occasions, it is packed full of 130 recipes that embody the Twisted ethos: unserious food tastes seriously good!Lockdown has meant we've been apart from those we love for a long time, and so Twisted: A Cookbook will be your perfect companion to take you through all the wonderful social occasions we hope you can plan for this Spring/Summer and beyond. Whether you're a student at university in need of recipes suitable for big gatherings, or you're planning lots of social occasions this summer in the garden, or eventually in the home, each chapter is unique and contains utterly delicious recipes taking inspiration from all over the world, the flavours are outrageously good!Tom Jackson and Harry Bamber created Twisted back in 2016 with one thing in mind; to remind people that cooking should be fun. Through their sharable drool-worthy recipe videos, their refreshing take on food and cooking was brought to life and has since been adopted by millions all over the world, becoming a global phenomenon and the most popular food brand on social in the UK with its recipes being featured around the globe, from Good Morning America to This Morning, CNN and the Ellen Degeneres Show. Having created thousands of indulgent, innovative, mouth-watering dishes with clever, simple twists, Twisted: A Cookbook is Twisted's most eye-wateringly brilliant collection of 100+ new recipes to date. Prepare for mealtimes to look a little different from now on.Twisted: A Cookbook is divided into three parts, with sharing at the heart of each:-BASICS - covers all your Twisted condiments, breads, pickles and 'can't live without' sauces- OCCASIONS - chapters include MEAT-FREE MONDAY, DINNER PARTY, PICNIC, BBQ, GAME DAY, CURRY NIGHT, HUNGOVER SATURDAY --BREAKFAST and CHRISTMAS PARTY- INGREDIENTS - is dedicated to the staples we adore and how to make them taste better than ever before from pasta to chocolate, wraps and potatoes Twisted has changed the way we look at food for the better, reminding us that it's ok to indulge, break the rules and have fun. If you're going to treat yourself, you may as well do it properly. Twisted: A Cookbook is all about trying something new, experimenting in the kitchen, and of course twisting the classics, whether it's making a classically British scotch egg Korean or turning a pakora into a burger, this cookbook has got something for everyone, irresistible vegan and vegetarian recipes, unique Indian recipes and curries, incredible picnic ideas and BBQ recipes that will put the bog standard burger and hot dog to shame! Recipes include: Baked Buffalo BBQ Ribs, Tartiflette Gnocchi, Vegan Mushroom Carbonara, Spicy Cauliflower Pakora Burgers, Creamy Peanut Butter Noodles, Rapid Black Daal, Sicilian Bruschetta Pasta Salad, Mashed Potato Dippers, Cheat's Churros AND SO MANY MORE we can't wait for you to try!