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Charlottesville Food: A History of Eating Local in Jefferson's City (American Palate)
by Casey IrelandFrom the early days of Thomas Jefferson's "Garden Book" at Monticello to the hustle and bustle of the modern City Market on Water Street, Charlottesville has an illustrious culinary history. The city's cuisine is characterized by a delight in locally raised ingredients. The locavore mentality appears at all levels of Charlottesville's food industry, including the nationally acknowledged methods of Joel Salatin's Polyface Farms, the sourcing of local pork for Chipotle's Charlottesville location and the accessibility of regional ingredients everywhere from Whole Foods Market to online favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville's residents have created a food culture that is all their own..
Charred & Scruffed: Bold New Techniques For Explosive Flavor On And Off The Grill
by Peter Kaminsky Adam Perry Lang Simon WheelerWith Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
Charred & Smoked: More Than 75 Bold Recipes and Cooking Techniques for the Home Cook
by James O. Fraioli Derek BuggeCharring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill. If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto.Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.
Chas Addams Half-Baked Cookbook: Culinary Cartoons for the Humorously Famished
by Charles AddamsAt the time of his death, Charles Addams was working on this project, a cookbook with never-before-seen artwork and never before tasted and very macabre recipes—published here for the first time, along with some classic Addams cartoons about food and cooking.Food and eating were a couple of Charles Addams's favorite subjects. Hungry cannibals, witches gathering around a cauldron, or a king over his blackbird pie often populated his celebrated cartoons. And, of course, Morticia of the "Addams Family" was an avid cook, adding a touch of eye of newt or popping over to the neighbors for a cup of cyanide. So it should come as no wonder that in the 1960s Charles Addams was dabbling with a "cookbook" idea. Addams discovered and compiled some bizarre recipes from antiquated and out-of-the-way sources. These recipes have very Addams-like names, such as "Mushrooms Fester" or "Hearts Stuffed," and serve as a perfect complement to his drawings. Chas Addams™ Half-Baked Cookbook is a collection of his work on the world of food and eating, featuring many Addams drawings that have never been seen before, as well as some of his all-time classics.
Chasing Cynthiana: My Search for America's Native Wines
by Dr. Lynn HamiltonWhy do Americans go to the grocery store to buy wine from California, Italy, or New Zealand, when many of us can find an independent winery thirty minutes down the road? Why are locally grown and produced wines so often disdained when locally grown food is upheld as the gold standard? The U.S. wine industry has lagged behind Europe&’s for far too long for reasons that have little to do with taste or quality, and Prohibition&’s disruption of domestic wine production provides only part of the explanation. In Chasing Cynthiana Lynn Hamilton reveals that Americans have far more wine options than they realize. One of those options, made from Norton grapes, has a rich but mostly forgotten history, entwined with the pioneering of America&’s western states. But Norton (also known as Cynthiana) is often pushed aside to make way for wine varietals from France and Italy. Is the wine drinker&’s preference for certain grapes rooted in necessity or tradition? How will climate change alter America&’s traditional wine regions? Hamilton considers these and other questions as she journeys through some of America&’s hidden pockets of wine in this exploration of winemaking&’s history in the United States. Infused with humor and whimsy, Chasing Cynthiana challenges the wine industry&’s snobbery as well as its complacency when it comes to American vintages.
Chasing Flavor: Techniques and Recipes to Cook Fearlessly
by Dan KlugerIn his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there&’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.
Chasing Shadows (Shelby Belgarden Mystery #3)
by Valerie SherrardAt last, Shelby Belgarden has put her crime-solving behind her and has returned to the life of an ordinary teenager. Now 16, she has taken her first job -- working at a new local restaurant called The Steak Place. But when one of her co-workers -- a waitress named Nadine -- goes missing, Shelby suspects foul play. The police won't believe her. Neither will Shelby's boyfriend, Greg, who grows frustrated with her search for a criminal who may not exist.
Chasing the Dram: Finding the Spirit of Whisky
by Rachel Mccormack‘Hard not to hate Rachel McCormack who bags the best gig of the year and then writes a brilliant book’ Val McDermid Whisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture but, unlike other countries and their national libations, it has hardly been used in food. Rachel McCormack is going to change that with this book. Limiting whisky to a drink, she believes, is similar to the traditional Presbyterian attitude to sex; it should only be done with the lights off and in the missionary position. Rachel believes that there is an entire Karma Sutraof whisky use out there and she has put it in this book. Interspersing an engaging mix of anecdotes, history and information on distillers and recipes, this book will appeal to everyone from the cooking whisky connoisseur, to the novice whisky learner looking for some guidance on what to eat and cook. Rachel travels the length and breadth of Scotland, discovering a myriad of unique and interesting people and facts about this remarkable drink, with interviews with the key people who create it around the country, as she visits the famous distilleries of her country, as well as the more home-grown variety.
Chasing the Gator: Isaac Toups and the New Cajun Cooking
by Emeril Lagasse Isaac Toups Jennifer V. ColeA badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.Things get a little salty down in the bayou...Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts--form the backbone of this book.Taking readers from the backcountry to the bayou, Toups shows how to make:A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de laitHis signature double-cut pork chop and the Toups BurgerAnd more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how--and what it means--to cook Cajun food today.
Chasing the Harvest: Migrant Workers in California Agriculture
by Gabriel ThompsonLives from an invisible community—the migrant farmworkers of the United States The Grapes of Wrath brought national attention to the condition of California’s migrant farmworkers in the 1930s. Cesar Chavez and the United Farm Workers’ grape and lettuce boycotts captured the imagination of the United States in the 1960s and ’70s. Yet today, the stories of the more than 800,000 men, women, and children working in California’s fields—one third of the nation’s agricultural work force—are rarely heard, despite the persistence of wage theft, dangerous working conditions, and uncertain futures. This book of oral histories makes the reality of farm work visible in accounts of hardship, bravery, solidarity, and creativity in California’s fields, as real people struggle to win new opportunities for future generations. Among the narrators: Maricruz, a single mother fired from a packing plant after filing a sexual assault complaint against her supervisor.Roberto, a vineyard laborer in the scorching Coachella Valley who became an advocate for more humane working conditions after his teenage son almost died of heatstroke.Oscar, an elementary school teacher in Salinas who wants to free his students from a life in the fields, the fate that once awaited him as a child.
Chasing the White Dog: An Amateur Outlaw's Adventures in Moonshine
by Max WatmanIn Chasing the White Dog, journalist Max Watman traces the historical roots and contemporary story of hooch. He takes us to the backwoods of Appalachia and the gritty nip joints of Philadelphia, from a federal courthouse to Pocono Speedway, profiling the colorful characters who make up white whiskey's lore. Along the way, Watman chronicles his hilarious attempts to distill his own moonshine -- the essential ingredients and the many ways it can all go wrong -- from his initial ill-fated batch to his first successful jar of 'shine. It begins in Monongahela, Pennsylvania, where drunk and armed outlaws gathered in the summer of 1794. George Washington mustered 13,000 troops to quell the rebellion, but by the time they arrived, the rebels had vanished; America's first moonshiners had packed up their stills and moved on. From these moonshiners who protested the Whiskey Tax of 1791, to the bathtub gin runners of the 1920s, to today's booming bootleg businessmen, white lightning has played a surprisingly large role in American history. It touched the election of Thomas Jefferson, the invention of the IRS, and the origins of NASCAR. It is a story of tommy guns, hot rods, and shot houses, and the story is far from over. Infiltrating every aspect of small-scale distilling in America, from the backyard hobbyists to the growing popularity of microdistilleries, Chasing the White Dog provides a fascinating, centuries-long history of illicit booze from an unrepentant lover of moonshine.
Che cos’è la chirurgia bariatrica: tutto quello che devi da sapere prima e dopo
by Michelle BorderIl libro sulla chirurgia bariatrica che spiega che cosa succede prima e dopo l'intervento. Stai valutando l'opzione di sottoporti a un intervento di chirurgia bariatrica, ma non sei ancora del tutto sicuro/a? Hai molte domande, ma non sai dove trovare le risposte? Con il nuovo libro "La chirurgia bariatrica prima e dopo: tutto quello che devi da sapere" avrai finalmente la risposta a tutte le tue domande senza dover pagare costose consulenze mediche. In questo libro scoprirai: - Che cosa succede durante un intervento di chirurgia bariatrica - Chi è il candidato ideale all'intervento di chirurgia bariatrica - I tipi di chirurgia bariatrica - Come prepararsi all'intervento - Che cosa aspettarsi dopo l'intervento E molto di più! "La chirurgia bariatrica prima e dopo" è l'unica guida che ti serve per districarti nella giungla della chirurgia bariatrica.
Cheap Eats (Easy Eats)
by Katrina JorgensenDelicious food doesn't have to be expensive! Make tasty meals with ingredients that are commonly found in the pantry. Simple, budget-friendly meals will teach kids how to create the classics without breaking the bank.
Cheap Meat: Flap Food Nations in the Pacific Islands
by Deborah Gewertz Frederick ErringtonCheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "flaps," from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington address the evolution of the meat trade itself along with the changing practices of exchange in Papua New Guinea. They show that flaps--which are taken from the animals' bellies and are often 50 percent fat--are not mere market transactions but evidence of the social nature of nutrition policies, illustrating and reinforcing Pacific Islanders' presumed second-class status relative to the white populations of Australia and New Zealand.
Cheap. Fast. Good!
by Beverly Mills Alicia Ross<p>Not a penny-pinching cookbook—a "get smart!" cookbook. No more staring helplessly at rising grocery bills or, too harried for time, shelling out twenty-five bucks for mediocre take-out. The work of two brilliant problem-solvers, Cheap. Fast. Good! cuts through both the budget dilemma and the time dilemma with 275 recipes for great, family-pleasing dishes, most of which take under 25 minutes to prepare and average out to cost less—and usually far less—than $2 a serving. <p>Home Ec simplified. Saving money in the kitchen is as simple as one four-letter word: Cook. But cooking to save means cooking food you and your family are going to love—and cooking (and shopping) smart. In dozens of time-and-money-saving tips, techniques, strategies, and solutions, the authors show how to make the right choices again and again. <p>They'll never know you're thrifty: <li>Pan-Fried Pork Chops with Pepper Medley <li>Stuffed Peppers with Kielbasa Rice <li>Zesty Chicken Sauté <li>Bayou Stew <li>Catfish with Pecan Crust <li>Cinco de Mayo Skillet <li>Quickie Cacciatore <li>Perfect Spinach Pesto Pizza <li>Moroccan Meatballs Over Couscous <li>Salmon Pasta with Tomatoes and Dill</li> <p> <p>...Even when it's time to s-t-r-e-t-c-h <li>Onion Chopped Steak with Easy Gravy <li>Oven-Baked BBQ Chicken Thighs <li>Fall Sausage and Cabbage Sauté <li>Ultra-Easy Veggie Quesadillas <li>Pasta e Fagioli <li>My Beef and Barley Soup <li>Ziti Mexi-Cali</li>
Cheater BBQ
by Mindy Merrell R. B. QuinnBarbecue fans relax! With more than 125 terrific recipes for indoor cooking,Cheater BBQmakes it easy to serve up pit-style barbecue classics year-round. Cheater BBQis the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue. The recipes inCheater BBQcover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts. From Super Bowl celebrations to March madness get-togethers to simple meals with family,Cheater BBQdelivers barbecue taste year-round—without lighting a match.
Check! Aperitivo Snacks from Around the World
by Lizzy Mae van SonDo you want to join the aperitivo revolution? Check ✓ Aperitivos from Around The World is a step-by-step recipe guide that will help you prepare different aperitivo snacks from around the world. It will turn you into a global flavour explorer, while your guest will feel that they have embarked on an adventure every time they enter your door.
Cheddar Late Than Dead (Grilled Cheese Mysteries #3)
by Linda Reilly"A complex mystery and yummy grilled cheese recipes. What's not to like?"— Kirkus ReviewsA bridal shower gone bad quickly becomes the swiss of death, and grilled cheese shop owner Carly Hale must sniff out the suspectWinter in Balsam Dell is a snowy affair, and to add in some cheer after the holidays Carly's former classmate Klarissa Taddeo is hosting her extravagant bridal shower at the historic Balsam Dell inn. But when a double-booking throws some mold in the cheese, Klarissa is left scrambling. Dawn, the maid of honor and wedding planner, saves the day by moving the shower to her family's mansion and books Carly to cater the party. It seems the group is going to pull off the shower without a hitch.That is, until Klarissa's fiancé crashes the event. She's furious with her groom-to-be and when a loud argument ensues, everyone is shocked by what they hear. When the groom is later found dead at the bottom of the stairs, his drink spiked with a hefty dose of poison, Carly must put her nose to the rind and save Klarissa from being suspect #1.Because you know what they say: it's always the (almost) wife.
Cheddar Luck Next Time
by Beth CatoA cozy cheese-scented mystery with delightful characters, a dash of murder and tons of intrigue, perfect for fans of The Thursday Murder Club and The Maid.Cheese-obsessed Bird Nichols has just inherited her grandmother&’s estate in a quiet, quirky Californian town. But when a body is found on her property, her life begins to get rather loud…Bird Nichols is ready to make a fresh start in a familiar place. Last year, her parents died together in a car crash and her beloved grandmother is presumed dead from an ocean drowning. Bird is now moving onto her grandmother's California coastal property, and finally living out her dream. Bird loves cheese like nothing else. It's her autistic special interest, and she designs her boards along her sensory needs, and other people love them, too. But just when everything seems to be going right, the local troublemaker ends up dead on her rural road. Grizz, the closest thing Bird has to family, is the sheriff department's favourite suspect, but she is determined to prove Grizz&’s innocence. So now, Bird needs to unpack her possessions, assemble her pretty cheese boards, and find the true murderer before they strike again.
Cheddar Off Dead: A Cheese Shop Mystery (Cheese Shop Mysteries #1)
by Korina MossIn Korina Moss's cozy series debut, Cheddar Off Dead, cheesemonger Willa Bauer discovers that her new home in a small Sonoma Valley town is ripe for murder... something here stinks to high heaven, and Willa knows it's not the cheese.Cheesemonger Willa Bauer is proving that sweet dreams are made of cheese. She’s opened her very own French-inspired cheese shop, Curds & Whey, in the heart of the Sonoma Valley. The small town of Yarrow Glen is Willa's fresh start, and she's determined to make it a success – starting with a visit from the local food critic. What Willa didn’t know is that this guy never gives a good review, and when he shows up nothing goes according to plan. She doesn’t think the night can get any worse... until she finds the critic’s dead body, stabbed with one of her shop’s cheese knives. Now a prime suspect, Willa has always believed life’s problems can be solved with cheese, but she’s never tried to apply it to murder…
Cheddar: A Journey to the Heart of Americas Most Iconic Cheese
by Gordon Edgar"Both thought-provoking and fun"—Paul Kindstedt, author of Cheese and CultureOne of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don&’t call it &“American Cheese&” for nothing.Cheddar is one man&’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of &’zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought provoking as they are entertaining.
Cheers for a Dozen Ears
by Susan Swan Felicia Sanzari CherneskySummertime means fresh veggies at the farm stand to pick out and count! This concept book follows a family's stop at the farm stand as they count tomatoes, strawberries, sunflowers--and yes, ears of corn. Felicia Sanzari Chernesky's simple verses are beautifully accompanied by Susan Swan's collage art.This is a fixed-format ebook, which preserves the design and layout of the original print book.
Cheers to Today: 365 Cocktails Because Every Day Is A Holiday
by Chris VolaMake every day a special occasion with these festive drinks. Your favorite holiday obviously requires a libation, but what about today? Now you can shake up your cocktail routine to celebrate every day of the year, from Absurdity Day (November 20) and Africa Day (May 25) to Women’s Day (August 9) and Zoo Lovers Day (April 8). These recipes for timeless classics, twists on familiar favorites, and creative concoctions commemorate historical events, international peoples, beloved foods, pop-culture icons, oddball occasions, and more. They honor every day with names, flavors, or histories that embrace the spirit of each celebration, including the mainstays. On New Year’s Day, sip a Gordon’s Breakfast as hair of the dog. Declare your independence on the Fourth of July with an Ex-Pat. Make a Manhattan to acknowledge where the first Labor Day parade took place. Impress loved ones on Thanksgiving with Apple Cider Mojitos. With charming illustrations and quick-witted humor, this stirring collection will delight and inspire year-round.
Cheers to Vegan Sweets: Drink-Inspired Vegan Desserts
by Kelly PelozaThis innovative vegan baking book features 125 deliciously fun drink-inspired dessert recipes. It’s a cookbook that takes readers on a delicious tour of cafés, cocktail bars, and lemonade stands, where all the drinks come in dessert form. Imagine your morning vanilla hazelnut mocha re-imagined as a muffin, or relax on the beach with a margarita biscotti, or stop by the bar and order your brew in Guinness cake form. Instead of sipping your drink, now you can indulge in it! Author and vegan baker extraordinaire Kelly Peloza has carefully formulated each recipe to deliciously highlight the flavors of its drink counterpart. From Apple Cider Doughnuts to Chai Spice Baklava to Gingerbread Stout Cake, you’ll be amazed at how deliciously well your sips transform into sweet, satisfied—and vegan!—bites. And with alcoholic- and non-alcoholic recipes, you’re sure to find something perfect for every party and special occasion.
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall
by Paul Kahan Rachel Holtzman Cosmo GossThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.