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Re-creates the highs and lows of cooking and eating on the Oregon Trail.
An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: “The emphasis is on ease.” —TheWashington Post This down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites. Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include: Virginia Willis (author of Bon Appétit, Y’all) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric) Susan Spungen (founding food editor for Martha Stewart Living) Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of Salad for President) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for Health magazine)
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy. Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.) Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.
Packed with lyrical prose, Oregon Trail diary entries, humorous tidbits, and delicious recipes, this is a gift book to treasure. The recipes span the decades from 1836 (missionary Narcissa Whitman's Camp Bread) to 1990 (great-grandson Steve Martin's Oregon Coast Mussels)--including prize casseroles, main dishes and desserts that fed hungry harvest crews, and simple breads and hearty soups.
New York Times Bestseller Wildly popular award-winning blogger, accidental ranch wife, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond (aka The Pioneer Woman) tells the true story of her storybook romance that led her from the Los Angeles glitter to a cattle ranch in rural Oklahoma, and into the arms of her real-life Marlboro Man.
A party-planner featuring a variety of activities and recipes.
What was it like to head out west in a covered wagon? How did the pioneers get their wagons over rugged mountains and across wide rivers? Hop aboard the wagon train and find out what life was like for American pioneers!
In 1850, Temperance Peabody, age 32, is a plain yet beautiful woman who has yet to know the thrill of romantic love. Raised in the Oregon territory where her parents established a strict religious colony, she was never allowed to have a suitor but now longs to have a family of her own. After her parents die and a cholera epidemic wracks the colony, Temperance feels called by God to take the surviving orphaned children back East to their extended families. But the only man available to accompany her on the dangerous journey is Thaddeus Brennan, a hard-edged drifter with good reasons of his own to get out of town. Despite the mismatch of Temperance’s purity with Thad’s hot temper, heavy drinking, and distaste for kids, the intensities of their trek help the two find common ground, perhaps enough on which to build a lasting relationship. But life and love are unpredictable. And when another man and woman join the journey, and a shock awaits two of the orphans, this hearty story of faith and new desires duly follows.