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From the quintessential clambake to beach plum jam, each of these 100 recipes celebrates this unforgettably beautiful peninsula. Gorgeous photographs paint a vibrant picture of the villages, the people, and--best of all--the food.
Describes the towns and local attractions of the three areas, and offers recommendations for hotels, restaurants, shopping, and leisure activities.
"46 plants, 150 recipes, 4 seasons"--Jkt.
Describes the towns and local attractions of the three areas, and offers recommendations for hotels, restaurants, shopping, and leisure activities.
Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod’s culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today’s chefs are reinventing these traditional foods with a slightly different twist. The huge resurgence and interest in organic and local farming in many parts of our country has also reached the Cape, and chefs here are connecting with farmers and growers and using many of their products. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors along with beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.
Dawn Dixon can hardly believe she's on a groomless honeymoon on beautiful Cape Cod . . . with her mother. Sure, Marnie Dixon is good company, but Dawn was supposed to be here with Kevin, the love of her life (or so she thought). Marnie Dixon needs some time away from the absolute realness of life as much as her jilted daughter does, and she's not about to let her only child suffer alone--even if Marnie herself had been doing precisely that for the past month. Given the circumstances, maybe it was inevitable that Marnie would do something as rash as buy a run-down ice-cream shop in the town's tightly regulated historic district. After all, everything's better with ice cream. Her exasperated daughter knows that she's the one who will have to clean up this mess. Even when her mother's impulsive real estate purchase brings Kevin back into her life, Dawn doesn't get her hopes up. Everyone knows that broken romances stay broken . . . don't they? Welcome to a summer of sweet surprises on Cape Cod--a place where dreams just might come true.
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. “After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.”--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
There’s something about Cape Cod and the Islands that has long held fascination for fascinating people, whether it’s Kurt Vonnegut Jr., Tennessee Williams, Fred Rogers, Jacqueline Kennedy Onassis, or writers from the Harlem Renaissance. The region was the first landing place of the Mayflower pilgrims, the final resting place of John Belushi, and where Maria Mitchell discovered a comet from a rooftop on Nantucket. It’s where Bob Dylan gave an impromptu concert for middle-aged ladies competing in a mah-jongg tournament. It’s also the domain of ghosts and spirits lurking in the stacks of old bookshops and among the rafters of sea captains’ mansions. There are weird towers stuck in incongruous places; mysterious stones; and enchanting landscapes that inspired painters, playwrights, and the writers of children’s fairy tales. There are Gilded Age mansions, whaling-era Greek Revivals, modernist cottages, and rose-covered bungalows fashioned from antique fish shacks. Secret Cape Cod and Islands reveals the best and most unexpected aspects of the region and shows you how to experience them for yourself. Want to know where to find the best places for watching a sunset, swimming in hidden ponds, savoring a chef-prepared feast in a farm field, making your own jam, or seeing a play with Broadway-level talent? Veteran journalists Linda Humphrey and Maria Lenhart, aka the Hard News Travel Team, left no scone unturned while spending countless hours investigating the secret treasures of a region they have known and loved for many years.