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The author, born in Shenandoah, Iowa, moved to France and eventually had to learn to cook "à la française." She shares her adventures and misadventures and many recipes.
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Parmesan to pesto to sweet potato fries. Try something as familiar as Drive-in French Fries to those as exotic as Pataje Oorlog, a Dutch dish with three different sauces, or Chocolate Fries, a sweet french fry dessert. The book also includes recipes for non-potato fries, such as Fresh Green Bean Fries or Tempura Vegetables with Wasabi Garlic Aioli, and for more than a dozen dips and sauces, from Sweet Onion Mayonnaise to Ginger Soy Dipping Sauce.
We all know french fries are golden, crispy, and delicious. But before you eat them at the drive-in, a baseball game, or the county fair, have you ever wondered where this plate of scrumptious fries starts? Do they grow on a bush or in a tree? What if fries are really something else in disguise? Discover where this tasty treat sprouts and who works hard so you can enjoy them!
Comfort classics with a lighter spin, from the creator of the healthy-eating blog Well Plated by Erin. Known for her incredibly approachable, slimmed-down, and outrageously delicious recipes, Erin Clarke is the creator of the smash-hit food blog in the healthy-eating blogosphere, Well Plated by Erin. Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the "stealthy healthy" ingredient swaps she's mastered so that you don't lose an ounce of flavor. In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover "orphan" ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, "My family doesn't like healthy food, but they LOVED this!" This is your homey guide to a healthier kitchen.
French Astronaut Andre Dubois was nearly blasted out of the sky in a Russian plot to destroy the International Space Station. Recovered from his injuries, he was restless after months of recuperation in Israel. Upon his return to France, a person or persons unknown kidnap him. Could his kidnapping have a connection to the mysterious suicide of his friend and mentor, Monsignor Gauthier? Why did the priest kill himself on French television? What is the interest of the Vatican in the astronaut? Has Israel entered into a secret pact with Russia? Or have Russia and the Catholic Church combined to ruin Israel? What is the connection between the priest, the astronaut, and the bombing of the Iraqi nuclear reactor at Osirak in 1981? How are Iran and Pakistan involved in the plot against Israel? How are e-mails from the International Space Station used for and against the Jewish state? When Israeli secret agent Shimon Levi becomes involved, he first must escort Michelle, the beautiful ex-fiancee of the astronaut, to Paris to aid in finding the missing man. The vivacious young archeologist and the older agent notice one another in the way that men and women have noticed one another from the beginning of time. No matter how unlikely, no matter what others may think, the pair can feel the gravitational pull of each for the other. But what, if anything, to do about it? Romance and deep international intrigue pull the reader from Moscow to Montreal, from Israel to Paris, outer space, and even to Mexico. The plot against Israel spans the globe and the reader will travel every mile. Blackmail, spies, gangsters, murder, kidnapping, and international skullduggery keep the pages turning. “French Fried” has a vivid and realistic cast of characters, a plot in which Israel, Russia, and the Vatican all have an interest and astronauts get kidnapped on two continents. The intricate, twisty plot will keep you guessing. There is enough mystery, excitement, and romance to satisfy any thriller reader.
An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes, including classic Southern, globally influenced, and skillet- and deep-fried variations. Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.
A smorgasbord of more than 50 recipes celebrates the versatility of the deep-fried french fry. Why tear open bags and slide tasteless frozen potato sticks into the oven? Much more appetizing are home-cut Belgian hand-made french fry soufflEs, extravagant tornados, or delicate spaghetti nests. Regardless of shape or thickness, whether you are looking for a quick snack or an entire meal, this book presents a palette of potato options. From prepping the perfect potato to selecting the right type of oil to serving the perfect dipping sauce, this book not only presents french as an accompaniment but also lets them take center stage like the french fry burger or chili french fries.
Forty-something homemaker Carolyn Blue is through with cooking and cleaning. She’s finally decided to throw in the dishtowel—and take on a dream job as a food writer. Now her plate is filled with exotic locales, delectable foods, and even a dash of crime—to taste. She could very well get used to this... When Carolyn’s husband Jason is invited to lecture in Lyon, France, it seems like the perfect excuse to indulge in one of the culinary capitals of the world. But along with picturesque street scenes and exquisite meals, the couple is met with incomprehensible traffic, pushy locals, and a thoroughly unpleasant attempt on their lives. A colleague falls victim to a fatal foie gras—intended for Carolyn and Jason. And as amorous secrets and more victims are added to the mix, Carolyn must discover who cooked the dirty dish—and really watch what she eats.... Includes authentic recipes of France!
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!