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Named a Best Cookbook of the Year by Epicurious In Cooking with Loula, Alexandra Stratou invites readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria means “Mrs.” in Greek), the woman who cooked for three generations of Stratou’s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen. Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.
Named a Best Cookbook of the Year by Epicurious In Cooking with Loula, Alexandra Stratou invites readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria means “Mrs.” in Greek), the woman who cooked for three generations of Stratou’s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen. Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.
When you're unhappy, the first thing you really need is a hug . . . and this book, of course.
Fed up with her terrible triplet brothers, Loula decides it’s time her parents made her a sister. But they explain it isn’t that simple- it takes special ingredients. With Gilbert, the chauffeur, the plucky girl gathers everything she needs. Then she waits and waits, and nothing happens until a hungry visitor arrives. Sweet with a generous dollop of humor, this is a satisfying story about not getting exactly what you want and perhaps enjoying it all the more.
In the spring of 1881, W. M. D. Lee and Lucien B. Scott, wealthy businessmen of Leavenworth, Kansas, purchased land in the upper Texas Panhandle to establish the Lee-Scott Cattle Company. Their range sprawled across four Texas counties and extended into eastern New Mexico. About six months later, fifty thousand head of mixed cattle, branded LS, grazed those thousands of acres of free grass. This book is the story of Lee and Scott’s LS Ranch from the tempestuous years of the open range to the era of “bob wire.” It is also the story of the pioneer men and women whose efforts developed the LS into a cattle empire: W. M. D. and Lena Lee, Lucien and Julia Scott, “Mister Mac” and “Miss Annie” McAllister, and Charles and Pauline Whitman. Here are accounts of chuck wagons and wagon bosses; prairie fires, blizzards, and bog holes; ranch management problems and cowboys on strike; lobo wolves and romance; wild sprees in Tascosa and its “Hogtown” sector; LS cowboys fighting against a gang of organized rustlers in a feud that ended in tragedy; and those same cowboys on the long trails to Dodge City and Montana. Drawing upon stories told to her by men and women who were with the LS during the 1880’s and later years, Dulcie Sullivan presents her narrative in a clear, straightforward, but sympathetic manner that gives the reader a vivid sense of how life was really lived there in those times. Especially telling is her occasional use of an almost poetic incident: the steers bedding down around a campfire to listen to the chuck-wagon cook play his fiddle, or the suit of Spanish armor found in a spring, or the hail-battered trees attempting to renew themselves, despite their grotesque shapes.
Fed up with her terrible triplet brothers, Loula decides it’s time her parents made her a sister. But they explain it isn’t that simple- it takes special ingredients. With Gilbert, the chauffeur, the plucky girl gathers everything she needs. Then she waits and waits, and nothing happens until a hungry visitor arrives. Sweet with a generous dollop of humor, this is a satisfying story about not getting exactly what you want and perhaps enjoying it all the more.
Selected as a "Favorite Must-Read Pregnancy Book" by The Bump, this plant-based mocktail recipe book is perfect for pregnant women and the health-conscious new mom. Featuring 45+ delicious, plant-based recipes Everyday ingredients that deliver essential nutrients and antioxidants for mom and baby Addresses common pregnancy symptoms like nausea and swelling A great baby shower or pregnancy gift! Registered dietitians Diana Licalzi and Kerry Criss carefully developed and tested each mocktail to include whole foods and all-natural sweeteners. Quick-to-prepare recipes (including many that are gluten free!) feature plant-based and everyday ingredients that are healthy for mom and baby, accompanied by notes to highlight the benefits of various ingredients with respect to common pregnancy symptoms like nausea and swelling. The book also features other valuable nutrition information to help women modify their diets and stay healthy throughout their pregnancy. Recipes include: • No Way Rose • Mocktail Mule • Ging-osa • Virgin Mary • Sour Mock-a-rita • ...and many more
Tree of Life: Turkish Home Cooking presents 100 accessible recipes inspired by food traditions found in the authors' travels in Turkey, including Circassian Chicken, Hummus Five Ways, and pomegranate molasses.
The Emmy Award–winning chef and author of Skinny Southern returns with 65 delicious, nutritious and allergen-free versions of Southern baking classics. Satisfy your cravings—or your hungry party guests—with baked goods that are full of flavor, yet completely free of gluten, dairy, and refined sugar. These recipes lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie. With sections about making your own nut butters and refined sugar–free jams and fruit butters, Skinny Southern Baking reimagines Southern baking with style and simplicity.
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!