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Favorite Family Meals
by Annabel KarmelDo you find you are serving the same meals week in and week out? Do you catch yourself staring at the contents of your fridge hoping for inspiration? Do you long for some original ideas to help you cook quick, healthy, and tasty meals for the whole family? Give your family a food makeover: No more picky eaters! No more recipe ruts! Internationally bestselling author and leading authority on feeding children Annabel Karmel offers realistic ways to improve your whole family's diet with her signature fresh, creative, and simple cooking style. Favorite Family Meals is packed with more than 150 mouthwatering and nutritious recipes that are fun to eat--and to make--plus practical tips for saving time and planning ahead. Inside Favorite Family Meals, you'll find: * Shopping lists for the staple ingredients that will help you whip up healthy, delicious meals in no time * Practical advice for making homemade frozen dinners so you don't have to cook every day * Easy-to-follow recipes that you and your kids will want to make together * Tasty and original ways to spruce up school lunch boxes * Irresistible ideas for breakfast, lunch, dinner, and snacks that will make you excited to hear your kids say, "I'm hungry!"
Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91 (Storey Country Wisdom Bulletin Ser.)
by Andrea ChesmanSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Favorite Pickles And Relishes
by Andrea ChesmanBasic information on preparing, canning, and freezing pickles and relishes. Contains about 40 recipes.
Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between
by Melissa ClarkBeloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. Her delicious, seasonal recipes are simple to make and satisfying for the whole family. They are always executed with a touch of elegance and flair. FAVORITE RECIPES FROM MELISSA CLARK'S KITCHEN curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen With A Good Appetite and Cook This Now. The book is organized by meal including Breakfast/Brunch, Lunch, Dinner Mains, Dinner Sides, Desserts, Cocktails and Snacks. In addition, it features an "Occasion Chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, family meals, and company's coming, making it easy for the reader to select the perfect recipe for any occasion.
Favorite Recipes of California Winemakers
by Lee HeckerThis cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes.
Favorite Recipes with Herbs: Revised and Updated
by Phyllis Good Dawn Ranck HowerYou can cook simply with basic, tasty herbs and liven up the old family favorites! Or try a savory new dish with herbs you grow or find at the grocery store. This newly revised edition of Favorite Recipes with Herbs features beautiful photos and hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country. The most popular herbs in cooking are all covered here—basil, parsley, rosemary, bay, lemon balm, thyme, lovage, chives, mint, sage, tarragon, oregano, marjoram, dill, and cilantro. Use herbs in your everyday cooking—for lunch, dinner, and even breakfast. Recipes include: Bruschetta Dilly Cheese Bread Crab and Sage Bisque Tarragon Chicken Salad Spaghetti Squash Primavera Rosemary Garlic Stir-Fry Sage and Thyme–Stuffed Roast Chicken Lemon Thyme CookiesPhyllis Good and Dawn Ranck do all the work for you! Measurements are given for both fresh and dry herbs, so you don’t even have to worry about converting amounts. There are also tips for gardening and storing your herbs. Two indexes—one by herbs and one by recipe category—make Favorite Recipes with Herbs your go-to for planning your next menu.
Fay's Family Food
by Fay Ripley'Witty, fun and great recipes that work!' Jamie OliverTired of cooking two or three different things every mealtime to keep your whole family happy?Fay was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - no separate ingredients, and for all ages. This book offers suggestions and inspiration on how to feed your whole family. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.Simple, quick, and tasty recipes include:- Honey Sweetened Breakfast Muffins - Quick Steak Stroganoff - Made-up Tuscan Sausage Stew - Saucy Sicilian Meatballs- Creamy Chicken and Ham Pie - Quick Salmon and Goats Cheese Tart - Chocolate TorteFay also includes both prep time and cooking time, to help make planning as easy as possible. This is the ultimate family cookbook, and with Fay's help you'll be cooking meals that everyone will enjoy in no time.
Faye Levy's International Jewish Cookbook
by Faye LevyFaye Levy's International Jewish Cookbook presents over 300 mouth-watering recipes from all over the world.
Faça Dieta Como Um Guru
by Dra. KuhnVocê e eu não somos diferentes de nenhum guru que eu conheça. Você possui as mesmas capacidades de escolher à serviço de suas verdades superiores e valores. E todo guru começou onde você está agora – com dúvidas, medos e resistência. Eles, como você, decidiram que há algo mais importante do que entorpecer, evitar, e distrair suas mentes de si mesmos, e das vidas que lhes foram concedidas. Eles, como você, tomaram um passo que implemente algo de cada vez, analisando o que causou que escolhessem práticas ineficáveis repetidas vezes. Você descobrirá, como os gurus descobriram, que cada momento revela a verdade da coragem interior, convicção, força, e amor; eles decidiram que precisavam observar isto e não se recusar a ver. Eu, como você, como todo guru que conheço, pode, e irá, inevitavelmente escolher o amor. É apenas uma questão de tempo. Este livro, Faça Dieta Como Um Guru, fornece perspectivas, histórias, e ideias que o habilitarão a pensar de um modo diferente sobre algo que pode não ter pensado de forma alguma. O encorajará a questionar aqueles princípios e valores aos quais defendeu durante toda a sua vida, em apoio ao seu livre arbítrio, sobre alimentos, bebidas, e qualquer outras substâncias que parecem lhe confortar e nutrir.
Faça seus próprios condimentos - Receitas fabulosas, sabores frescos e estilo de vida saudável
by Amber Richards Antonio Jorge SantosNão use condimentos de baixa qualidade, super processados e caros nas suas refeições! Obras primas da culinária para as mesas de jantar da sua família. De refeições à lanches, Você encontrará centenas de receitas para sabores frescos e estilo de vida saudável neste lindo ebook! Os resultados são óbvios: Alto nível de sabor para as suas papilas gustativas e aguçar a sua criatividade, sem química ou efeitos colaterais dos condimentos industrializados. Você trabalha muito na cozinha, porque usar condimentos que sabotam a sua paixão de preparar alimento com amor?
Fear of Food: A History of Why We Worry About What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? The author reveals the people and interests who have created and exploited these worries.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinAn &“entertaining and enlightening&” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the &“discoverer&” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. &“Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were &‘extremely dangerous to humanity&’)…[a] roster of American food nuttiness.&”—TheBoston Globe &“[Takes] readers through a succession of American fads and panics, from an epidemic of &‘germophobia&’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.&”—Times Literary Supplement
Fearless Baking: Over 100 Recipes That Anyone Can Make
by Elinor KlivansWith recipes organized by technique and step-by-step instruction, "Fearless Baking" is the antidote to years of crumbly cookies, tasteless tarts, and burnt biscuits. If you're a first-time baker, you'll be amazed at the ease and speed with which you can turn out the same kinds of quality homemade treats you've envied in others' homes. If you're an experienced baker, you'll find focused instructions on each aspect of baking, and original fail-safe recipes that can broaden your repertoire. <P> Introductory chapters detail the basic ingredients used throughout the book, along with the appropriate pans and utensils. Each recipe begins with a helpful "Baking Answers" section to anticipate questions or problems and explain the baking ideas or techniques that the recipe introduces or emphasizes. In addition, the directions not only include tips for visual measurement but also often provide descriptive instructions for recognizing when a batter is properly mixed or an item is done. <P> Each chapter builds on skills and techniques that have been previously explained. Beginning with the simplest recipe (for Perfectly Easy Chocolate Chip Butter
Fearless Cooking for Company: Michele Evans' Most Requested Recipes: A Cookbook
by M. EvansThe serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success. Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets. The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing. Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Place--putting everything in its place--suggests ways of organizing the preparation of a recipe in the most efficient manner possible.Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collection--recipes that you will be asked for again and again and that you will pass on to others with pleasure.
Feast For 10
by Cathryn FalwellA counting book that features an African-American family shopping for food, preparing dinner, and sitting down to eat. Lively read-aloud text paired with bright collage illustrations.
Feast Your Eyes
by Brittany Wright"The year's most satisfying new book." - GrubStreetArtist Brittany Wright was stuck in a job she didn't love and needed a new creative project to stay happy--so she learned to cook. Inspired by the effortless beauty of her ingredients--fresh fruits, vegetables, and more--she created the hugely popular Instagram hashtag #foodgradients to showcase the splendor of nature's edible rainbows. The vivid photographs in this book capture the diversity and beauty of the foods we love to eat, from heirloom tomatoes and hot peppers to ripe strawberries and frosted cupcakes. Inside, revel in the vivid neons of your favorite candies, the rich color of freshly picked greens, and the gorgeous shades you can even find in a single cup of coffee. Each exquisite, neatly ordered photograph is a pleasure to get lost in. With a sleek, minimalist design and more than a hundred high-quality photographs, Feast Your Eyes is a celebration of the earth's bounty, a breath of fresh air for the busy mind, and an inspiration for everyone looking for joy in the simple things.
Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors
by Emma FrischA transporting, lushly photographed book with easy-to-prepare recipes for gatherings at campgrounds and cabins alike. Feast by Firelight offers solution-oriented recipes that make cooking outdoors feel effortless and downright fun and it shows how to utilize clever cooking methods, prep food at home, and pack smart. The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.
Feast for 10
by Cathryn FalwellEnjoy this classic counting book and lively read-aloud featuring a family shopping for food, preparing dinner, and enjoying a meal together.Count from one to ten—then count again! What does it take to make a feast for ten hungry people?Shopping, cooking, setting the table—everyone in this loving family pitches in to create a colorful and joyful feast. Lively read-aloud text paired with bright collage illustrations.
Feast of Peas
by Kashmira ShethA vibrant and deliciously amusing suspenseful story set in India about food and gardening, anticipation, and generosity.Every morning, Jiva works in his garden until the sun turns as red as a bride's sari. He plants peas and beans, potatoes and tomatoes, eggplants and okra in his vegetable patch. While his friend Ruvji admires his plants Jiva sings,"Plump peas, sweet peas,Lined-up-in-the-shell peas.Peas to munch, peas to crunchI want a feast of peas for lunch!"But each time Jiva is ready to pick the peas for his feast, they're already gone. He tries making a scarecrow and a fence, but it's no use. Who might have taken them this time?
Feast of the Dragon Cookbook: The Unofficial House of the Dragon and Game of Thrones Cookbook
by Tom GrimmRule your kitchen with fire and blood! This regal collection of 60 recipes will bring Westerosi cuisine to your table, with dishes like sweet pumpkin soup, royal boar ribs, and stuffed baked apples. Inspired by House of the Dragon, Game of Thrones, and George R. R. Martin&’s beloved novels, this cookbook will serve you well in all your culinary adventures. Feast of the Dragon includes 60 recipes inspired by the world of Westeros, from Honey Cake to Arya&’s Pilfered Tartlets to Tyroshi&’s Pear Brandy. Fans will enjoy this cookbook&’s multitude of easy-to-follow recipes and stunning photography, transporting them into this vast fantasy world. With Feast of the Dragons, fans will be able to pick from a wide variety of food and drinks inspired by the books and television series. From Sansa&’s Lemon Cake and the House Lannister Golden Roast to the titular Blood Red Wedding Cake, follow your favorite characters and moments through a culinary excursion through this gripping fictional world. 60 RECIPES: This book includes 60 incredible Game of Thrones-inspired recipes, including Direwolf Bread, Blood Red Wedding Cake, and House Lannister Golden Roast. STUNNING IMAGES WILL IMMERSE YOU IN THE WORLD OF WESTEROS: Beautiful, full-color photos of the finished dishes whet the appetite and ensure success. BRING WESTEROS INTO YOUR KITCHEN: Travel through the epic world of George R. R. Martin&’s acclaimed works through a wide variety of dishes and drinks. PERFECT GIFT FOR GAME OF THRONES FANS: Feast of the Dragon is a fantastic gift for Game of Thrones enthusiasts in your life. FOR ALL SKILL LEVELS: Easy-to-follow recipes make this the perfect cookbook for beginner and experienced chefs alike.
Feast or Famine: Food and Drink in American Westward Expansion
by Reginald HorsmanFeast or Famine is the first comprehensive account of food and drink in the winning of the West, describing the sustenance of successive generations of western pioneers. Drawing on journals of settlers and travelers--as well as a lifetime of research on the American West--Reginald Horsman examines more than one hundred years of history, from the first advance of explorers into the Mississippi valley to the movement of ranchers and farmers onto the Great Plains, recording not only the components of their diets but food preparation techniques as well. Most settlers were able to obtain food beyond the dreams of ordinary Europeans, for whom meat was a luxury. Not only were buffalo, deer, and wild turkey there for the taking, pioneers also gathered greens such as purslane, dandelion, and pigweed--as well as wild fruits, berries, and nuts. They replaced sugar with wild honey or maple syrup, and when they had no tea, they made drinks out of sage, sassafras, and mint. Horsman also reveals the willingness of Indians to convey their knowledge of food to newcomers, sharing salmon in the Pacific Northwest, agricultural crops in the arid Southwest. Horsman tells how agricultural expansion and transportation opened a veritable cornucopia and how the development of canning soon made it possible for meals to transcend simple frontier foods, with canned oysters and crystallized eggs in airtight cans on merchants#x19; shelves. He covers food on different regional frontiers, as well as the cuisines of particular groups such as fur traders, soldiers, miners, and Mormons. He also discusses food shortages that resulted from poor preparation, temporary scarcity of game, marginal soil, or simply bad luck. At times, as with the ill-fated Donner Party, pioneers starved. Engagingly written and meticulously researched, Feast or Famine is a one-of-a-kind look at a subject too long ignored in histories of the West. By revealing the spectrum of frontier fare across years and regions, it shows us that the land of opportunity was often a land of plenty.
Feast: Food That Celebrates Life
by Nigella LawsonFeast is written to stand alongside Nigella’s classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table. A feast for both the eyes and the senses, written with Nigella Lawson’s characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella’s “Pleasures and Principles of Good Food” to the celebrations and special occasions of life. Essentially about families and food, about public holidays and private passions, about how to celebrate the big occasions and the small everyday pleasures — those times when food is more than just fuel — Feast takes us through Christmas, Thanksgiving and birthdays, to Passover and a special Sardinian Easter; from that first breakfast together to a meal fit for the in-laws; from seasonal banquets of strawberries or chestnuts to the ultimate chocolate cake; from food for cheering up the “Unhappy Hour” to funeral baked-meats; from a Georgian feast to a love-fest; from Nigella’s all-time favourite dish to a final New Year fast. Evocative, gorgeous, refreshingly uncomplicated and full of ideas, Feast proclaims Nigella’s love of life and great food with which to celebrate it. Packed with over 200 recipes from all over the world — and from near home — with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic. From the Hardcover edition.
Feast: Food of the Islamic World
by Anissa HelouThis award-winning cookbook “dives deep into Islamic food culture and history” with colorful stories and a wide array of timeless recipes (Food & Wine).Renowned chef Anissa Helou is an authority on the cooking of North Africa, the Mediterranean, and the Middle East. She has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. In Feast, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.“[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.” —Yotam OttolenghiWINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
by Yunhee Kim Sarah CopelandVegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland, whose Newlywed Cookbook has become a trusted resource in the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet.
Feast: Recipes and Stories from a Canadian Road Trip
by Dana Vanveller Lindsay AndersonTwo friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North.In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.