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The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.
Adventurous food lovers appreciate the African, East Indian, Creole, Mexican and even Asian influences of Jamaican cuisine. Lucinda Scala Quinn, who has spent the last 20 years traveling to Jamaica, offers 150 recipes for everything from jerk chicken and patties to boldly-flavored fish and seafood dishes. Quinn sets the Jamaican mood and spirit throughout with tales of her travels and evocative black-and-white photos.
Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel Lucinda Scala Quinn, author of Lucinda's Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS's Everyday Food, and host of her own Martha Stewart-produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.
Recipes and strategies for bringing back the family meal When first published in 2009, Lucinda Scala Quinn's Mad Hungry met with critical acclaim, but it wasn't just the media that fell hard for this book--it was mothers everywhere, who embraced her message to bring back the family meal and loved the ease, simplicity, and robust goodness of her recipes. The book went on to launch a TV series (Mad Hungry with Lucinda Scala Quinn) and now, with over 65,000 copies sold, it is available in a paperback edition that will reach a yet wider audience. In Mad Hungry, Scala Quinn shares winning strategies for how to sate the seemingly insatiable, trade food for talk, and get men to manage in the kitchen. She provides recipes for single-skillet meals, dinners that yield fabulous leftovers, and dishes that are a cinch to stretch fore extra guests. Her grab-and-run breakfasts will help kids start the day right, and her healthful drinks make it easier for guys to say no to soda. Along with her techniques that help make homemade meals second nature, nourishing both diner and cook, Scala Quinn offers empowering advice on how to feed one's family's spirits as well as fill their bellies.
Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In Mad Hungry Family, Scala Quinn has collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table—from flat roast chicken to second-day spaghetti pancakes—and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need—and permission to ignore those you don’t. With soulful, satisfying recipes and real talk about what it takes to make family meals a reality, Mad Hungry Family is the “you-can-do-this” handbook every home cook needs.
From cocktails to dessert, each of these 160 dishes will add drama to mealtime. The author also demonstrates how to use leftovers in unexpected ways, and how to vary ingredients according to the season.
A celebrity chef presents a collection of his recipes--two for each of sixty ingredients--that can be prepared either for special occasions or for ordinary family-style dinners.
A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award “When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.
From the author of the National Book Award finalist Black Leopard, Red Wolf and the WINNER of the 2015 Man Booker Prize for A Brief History of Seven Killings "An undeniable success.” — The New York Times Book Review A true triumph of voice and storytelling, The Book of Night Women rings with both profound authenticity and a distinctly contemporary energy. It is the story of Lilith, born into slavery on a Jamaican sugar plantation at the end of the eighteenth century. Even at her birth, the slave women around her recognize a dark power that they- and she-will come to both revere and fear. The Night Women, as they call themselves, have long been plotting a slave revolt, and as Lilith comes of age they see her as the key to their plans. But when she begins to understand her own feelings, desires, and identity, Lilith starts to push at the edges of what is imaginable for the life of a slave woman, and risks becoming the conspiracy's weak link. But the real revelation of the book-the secret to the stirring imagery and insistent prose-is Marlon James himself, a young writer at once breath­takingly daring and wholly in command of his craft.