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Bitten

Bitten Author Sarah Graham
ISBN-10 9781432300777
Release 2012-04-13
Pages 176
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Sarah Graham says she has aimed this book at twenty- and thirty-somethings (or anyone who is young at heart), who ‘love life, love food, love their friends and love to squeeze the last drop from their time and money’. She believes that anyone can cook delicious, wholesome food, and to that end presents this collection of no-mess-no-fuss recipes, for entertaining family and friends. Written in a blog-based style that is current, chick and sharp, the text will draw you into Sarah’s world and, according to Frank Dangereux, ‘make you feel like you’re spending time with an old friend’. She has spent years testing and perfecting these recipes.



Deep Run Roots

Deep Run Roots Author Vivian Howard
ISBN-10 9780316381093
Release 2016-10-04
Pages 576
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THE NEW YORK TIMES BESTSELLER WINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARD Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon, Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie, And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks. --- Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.



Lunch in Paris

Lunch in Paris Author Elizabeth Bard
ISBN-10 0316072001
Release 2010-02-01
Pages 336
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart. Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life.



The French Affair

The French Affair Author Jan Hendrik Van Der Westhuizen
ISBN-10 1432301977
Release 2016-05-25
Pages 304
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The French Affair is a collection of recipes collected by author, chef and photographer Jan Hendrik van der Westhuizen on his life journey that took him from a farm in South Africa to the French Riviera and Paris. The book is a feast for the eyes and nourishment for the soul, reflecting Jan's love affair with France and its culture of good food, fresh produce from local markets and the meals he has been inspired by on his travels through these epicurean surroundings. Jan's love of food was nurtured by his mother and grandmothers, and this family influence and his South African roots are reflected in many of his recipes. Some dishes are inspired by his student years in Stellenbosch, while yet others clearly show the French influence. There are also those that reflect Jan's time spent as a private chef on a yacht on the French Riviera. A chapter with basic recipes for pastry, pasta, jams and preserves is included.



The Ungarnished Truth

The Ungarnished Truth Author Ellie Mathews
ISBN-10 9781440638534
Release 2008-03-04
Pages 288
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A woman, a chicken dinner, a million dollars-and a romp through the heartland of America's competitive cooking culture. When Ellie Mathews entered her Salsa Couscous Chicken in the venerable Pillsbury Bake-Off, she never imagined she'd win the grand prize. Immediately after Alex Trebek announced that her dish had won a million dollars, she was thrown into the limelight. Booked with Oprah and Rosie-even photographed for the New York Times in a vest made of ostrich feathers-she instantly became the reigning queen of chickendom, the Pillsbury "It Girl" of the moment. With a dash of self-deprecating humor and a pinch of biting social commentary, Ellie takes readers on her roller coaster ride to the top of the food chain as the Pillsbury prizewinner. As a cooking contest insider, she goes behind the counter and beyond the aprons and oven mitts to reveal a fascinating slice of Americana.



A Family Farm in Tuscany

A Family Farm in Tuscany Author Sarah Fioroni
ISBN-10 0940672839
Release 2012
Pages 240
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In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family's organic farm near historic San Gimignano, shares stories of family traditions and daily life at Fattoria Poggio Alloro. After moving to the farm in 1955 to work as sharecroppers, the Fioronis later purchased the farm through their hard work and dedication to the land. They transformed the property into a model of integrated, sustainable agriculture that has been visited by government officials from all over the world and featured in numerous publications, including Organic Gardening magazine. Three generations of Fioronis continue to work the land using age-old practices, growing a bounty of fruits, vegetables, and cereal crops, such as wheat for pasta, olives for extra-virgin olive oil, and grapes for their award-winning wines. They also keep bees, produce saffron, and raise chickens, Chianina cattle, the prized traditional Tuscan breed, and pigs, the basis of homemade prosciuttos and salamis. In addition to her engaging anecdotes that reveal how life at Poggio Alloro changes from month to month, Sarah shares more than fifty traditional Tuscan recipes that are prepared daily in the kitchen using the farm's seasonal ingredients from hearty winter dishes to salads and risottos featuring garden vegetables to holiday breads and desserts. The farm is also a popular agriturismo destination, giving visitors an opportunity to stay overnight, participate in various farming activities, and revel in the tastes of freshly prepared food and artisanal farm products, all in a relaxing, scenic environment that is captured by the book's hundreds of color photographs. Open the pages of this book and visit Poggio Alloro from your favorite chair, then prepare the recipes and experience the taste of Tuscany in your own home.



Super Natural Every Day

Super Natural Every Day Author Heidi Swanson
ISBN-10 9781742702056
Release 2011
Pages 246
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"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--



Gluten Free on a Shoestring Quick and Easy

Gluten Free on a Shoestring  Quick and Easy Author Nicole Hunn
ISBN-10 9780738216096
Release 2012-11-06
Pages 264
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People who follow a gluten-free diet--avoiding all foods with even a trace of wheat, barley, and rye in their ingredients--don't always have the quick and cheap food options that their friends do...until now. Gluten-free guru Nicole Hunn is back with 100 new quick-prep and make-ahead recipes for dinners, yeast-free breads, baked goods, snacks, breakfasts, and more. These unique timesaving recipes take advantage of readily available gluten-free ingredients and kitchen shortcuts. Created with the busy family in mind, Hunn shares her secrets to getting a complete meal, including bread, on the table in no time flat - all without breaking the bank. Recipes include Super-Quick Cinnamon Rolls, Yeast-Free English Muffins, Easy Veggie Burgers, Weeknight Chicken Soup, Cheesecake Cookies, Make-Your-Own Yellow Cake Mix, and more.



Kitchen Hero

Kitchen Hero Author Donal Skehan
ISBN-10 9780007413294
Release 2011-04-28
Pages 224
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Fresh, young and full of enthusiasm Donal Skehan is a real cooking talent. His passion for simple delicious and healthy home cooking will inspire novices and more experienced cooks alike to get in the kitchen.



Home Cooked

Home Cooked Author Donal Skehan
ISBN-10 9780007518296
Release 2013-10-10
Pages 224
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Bestselling TV cook Donal Skehan is back with 100 delicious new recipes for relaxed home cooking, which anyone can enjoy!



Better Off Without Em

Better Off Without  Em Author Chuck Thompson
ISBN-10 9781451616675
Release 2012-08-14
Pages 336
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Chuck Thompson—dubbed "savagely funny" by The New York Times and "wickedly entertaining" by the San Francisco Chronicle—spent two years traveling the American South to determine whether, as he’d long suspected but not yet proven, the whole country might be better off letting Dixieland make good on its two-hundred-years-old threat to secede. The result is a long overdue and serious inquiry into national divides that is deliberately provocative and uproariously funny while making a compelling case for "a kind of no-fault divorce for nation-states: no hard feelings, just two adults who can’t quite make the relationship work, shaking hands and walking away" (The Oxford American).



Blood Bones Butter

Blood  Bones   Butter Author Gabrielle Hamilton
ISBN-10 9780099498339
Release 2012-03-01
Pages 291
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Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.



American Wife

American Wife Author Curtis Sittenfeld
ISBN-10 1588367533
Release 2008-09-02
Pages 576
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On what might become one of the most significant days in her husband’s presidency, Alice Blackwell considers the strange and unlikely path that has led her to the White House–and the repercussions of a life lived, as she puts it, “almost in opposition to itself.” A kind, bookish only child born in the 1940s, Alice learned the virtues of politeness early on from her stolid parents and small Wisconsin hometown. But a tragic accident when she was seventeen shattered her identity and made her understand the fragility of life and the tenuousness of luck. So more than a decade later, when she met boisterous, charismatic Charlie Blackwell, she hardly gave him a second look: She was serious and thoughtful, and he would rather crack a joke than offer a real insight; he was the wealthy son of a bastion family of the Republican party, and she was a school librarian and registered Democrat. Comfortable in her quiet and unassuming life, she felt inured to his charms. And then, much to her surprise, Alice fell for Charlie. As Alice learns to make her way amid the clannish energy and smug confidence of the Blackwell family, navigating the strange rituals of their country club and summer estate, she remains uneasy with her newfound good fortune. And when Charlie eventually becomes President, Alice is thrust into a position she did not seek–one of power and influence, privilege and responsibility. As Charlie’s tumultuous and controversial second term in the White House wears on, Alice must face contradictions years in the making: How can she both love and fundamentally disagree with her husband? How complicit has she been in the trajectory of her own life? What should she do when her private beliefs run against her public persona? In Alice Blackwell, New York Times bestselling author Curtis Sittenfeld has created her most dynamic and complex heroine yet. American Wife is a gorgeously written novel that weaves class, wealth, race, and the exigencies of fate into a brilliant tapestry–a novel in which the unexpected becomes inevitable, and the pleasures and pain of intimacy and love are laid bare. BONUS: This edition includes an excerpt from Curtis Sittenfeld's Sisterland. Praise for American Wife “Curtis Sittenfeld is an amazing writer, and American Wife is a brave and moving novel about the intersection of private and public life in America. Ambitious and humble at the same time, Sittenfeld refuses to trivialize or simplify people, whether real or imagined.” –Richard Russo “What a remarkable (and brave) thing: a compassionate, illuminating, and beautifully rendered portrait of a fictional Republican first lady with a life and husband very much like our actual Republican first lady’s. Curtis Sittenfeld has written a novel as impressive as it is improbable.” –Kurt Andersen



Rainbow Dust

Rainbow Dust Author Peter Marren
ISBN-10 9780226395883
Release 2016-10-31
Pages 328
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At the age of five, British writer and naturalist Peter Marren had what he refers to as his Nabokov moment, catching a butterfly and feeling its dust between his fingers. As he writes, The hands of 5-year-olds are damp and clumsy. When the butterfly slithered and shot out from between my fingers, I noticed that some of its colours had been left behind on my sweaty palm, like the imprint of a chalk drawing. I held my hand up to the sun and watched the particles shine and flicker: orange, yellow and black, in shimmery, summery specks....Of all the inconsequential things that happened to me when I was 5 falling down the rockery, piling cold Yorkshire sand into my Mickey Mouse bucket, sniveling over my uneatable school dinner this one stays bright after all the others have faded... It was a Nabokov Moment because only he could put into words what most of us can only feel: the frankly sensual moment in a child s life when the full force of nature is felt for the first time. It marks the first time when, to your vast surprise, the colours and scents and sounds of the natural world seem to imprint themselves inside you . Rainbow Dust celebrates the role that butterflies have played in engaging humans in the wonders of the natural worldin collecting, in taxonomy, and more recently in conservation. Mr. Marren is a gifted storyteller, and he in this literary net he captures the joy of discovery, the challenges of taxonomy, and the perils of climate change."



Unnaturally Delicious

Unnaturally Delicious Author Jayson Lusk
ISBN-10 9781250074300
Release 2016-03-22
Pages 256
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The food discussion in America can be quite pessimistic. With high obesity rates, diabetes, climate change, chemical use, water contamination, and farm animal abuse, it would seem that there wasn't very much room for a positive perspective. The fear that there just isn't enough food has expanded to new areas of concern about water availability, rising health care costs, and dying bees. In Unnaturally Delicious, Lusk makes room for optimism by writing the story of the changing food system, suggesting that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it. This is the story of the innovators and innovations shaping the future of food. You’ll meet an ex-farmer entrepreneur whose software is now being used all over the world to help farmers increase yields and reduce nutrient runoff and egg producers who’ve created new hen housing systems that improve animal welfare at an affordable price. There are scientists growing meat in the lab. Without the cow. College students are coaxing bacteria to signal food quality and fight obesity. Nutrient enhanced rice and sweet potatoes are aiming to solve malnutrition in the developing world. Geneticists are creating new wheat varieties that allow farmers sustainably grow more with less. And, we’ll learn how to get fresh, tasty, 3D printed food at the touch of a button, perhaps even delivered to us by a robotic chef. Innovation is the American way. Thomas Jefferson, George Washington Carver, and John Harvey Kellogg were food and agricultural entrepreneurs. Their delicious innovations led to new healthy, tasty, convenient, and environmentally friendly food. The creations were unnaturally delicious. Unnatural because the foods and practices they fashioned were man-made solutions to natural and man-made problems. Now the world is filled with new challenges changing the way we think about food. Who are the scientists, entrepreneurs, and progressive farmers who meet these challenges and search for solutions? Unnaturally Delicious has the answers.



Concierge Confidential

Concierge Confidential Author Michael Fazio
ISBN-10 1429929294
Release 2011-02-01
Pages 288
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New York City's top concierge gives up a keyhole view into the luxe hotel rooms, private dining and dressing rooms of the ridiculous, rich and demanding Michael Fazio is the ultimate behind-the-scenes support man. Want two orchestra tickets to the Broadway musical that just won the Tony? Call Fazio. How about an upgrade to first class on an overbooked overnight flight to Tokyo? Call Fazio. Or a roomful of fresh hydrangeas—in winter? That's right. Call Fazio. From his early start as the harried and neglected personal assistant to a typical L.A. casting agent, Fazio took what he learned there and moved into concierge work at New York City's Intercontinental Hotel, where he was eventually able to parlay his services into a large and successful business of his own. In Concierge Confidential, Fazio reveals the behind-thescenes madness that goes into getting the rich and famous what they want, and shares some great insider knowledge on how to get access to the unattainable without making the concierge, waiters and other service people crazy. A few of Fazio's tips include: • When and how much to palm in tips • How to get a seat or ticket to the hottest thing in town • How to avoid being labeled a rube the minute you walk through the door • How you can become your favorite store or restaurant's most beloved customer • And much more



Taste on My Tongue

Taste on My Tongue Author Beth Bolden
ISBN-10 1974010171
Release 2017-07-27
Pages 350
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Almost pop-star Landon Patton has just turned a corner on the worst two years of his life: dropped by his label and dumped by his ungrateful ex-boyfriend. However, his new agent's brilliant plan for Landon's superstardom doesn't have anything to do with his music - it's called Kitchen Wars, and it's the hottest new reality show on TV. Landon wishes he could have nothing to do with it. Since the first morning he mixed flour and water, Quentin Maxwell knew he wanted to be a baker. After becoming the pastry chef at a popular LA bakery, anyone else might be satisfied. But Quen wants to call his own shots. Going on Kitchen Wars to win the money for his own bakery seems like a huge risk, but maybe it's worth it. They're an unlikely pair. Landon can't even figure out how to turn an oven on, while Quentin makes his living with one. But with each passing week on Kitchen Wars, they discover what a great team they make - on set, off set, and between the sheets. Winning should be everything, but what happens when the tastiest pairing is their own?