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This is not a book about what it’s like to be old. It’s about what it’s like to have lived. There is no food quite like a grandmother’s time-perfected dish. Inspired by their own grandmothers – and the love they shared through the food they served – Anastasia Miari and Iska Lupton embarked on a mission: from Corfu to Cuba, Moscow to New Orleans, and many more in between, they set out to capture cooking methods, regional recipes and timeless wisdom from grandmothers around the world. The result is Grand Dishes, a journey across four years of cooking with the world’s grandmothers, a preservation not just of recipes but of the stories – told through the dishes – that have seasoned these grandmothers’ lives. Featured alongside are contributions from celebrated chefs and food writers, each with their own grandmother’s recipe to share. Rich with the insight that age brings, elegant portraits, diverse recipes, and techniques unique to a region, a grandmother and her family, this is a book to pass down through generations.
A Greek at heart, Ruth desired to preserve her heritage by sharing her family's stories and regional specialties of cuisine. With over 80 recipes (half of which are gluten-free) Ruth has cooked, styled and captured a modern yet nostalgic depiction of her life.
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
It’s sensuous summer all year long with Nigella -- in a fabulous new cookbook that draws on the best from all over the world: to tie in with her new 8-part television series. Summer food doesn’t have to be eaten just in summer. Even on our coldest days, indeed especially then, we need to summon up a little warmth on our plate. Summer cooking is relaxed cooking that conjures up a mood of sunny expansiveness: easy cooking, easy eating. No one wants to slave over a hot stove for hours: the keynote, as ever with Nigella, is simplicity. The ideal is of lazy abundance. The food of Italy and Spain, the fragrant mezze of the Eastern Mediterranean, the traditional strawberries-and-cream feel of an English summer afternoon: all these notes and flavours are reflected in Forever Summer. The uniting force is attitude as well as palate so the food is far-reaching but personalised, and fresh so that it fits in with the way we live. It’s a way of celebrating summer while it lasts, and extending it into the months beyond. Forever Summer has the practical appeal of a cookbook as well as the aspirational lure of a travel book, the sort one might flick through longingly in winter, dreaming of much-needed sunshine.
Overlooking the Aegean Sea, a charming string of coastal neighborhoods form the Athens Riviera, a serene escape from the constant activity in the city's center. A selection of high-end hotels lines the pristine stretch of beaches down to the southernmost point of the Attica Peninsula. The revamped Four Seasons Astir Palace, with a history of housing foreign dignitaries and film stars of the 1960s, is the most luxurious hotel in Athens, perhaps even in all of Greece. The night club, Island, is bringing back the glamour and excitement of the twentieth century bouzouki clubs reminiscent of names such as Melina Mercouri and Stavros Niarchos. Athens is experiencing a revival--in art, night life and design. For a metropolis constantly associated with the past, the modern strides in development and culture are sometimes overlooked in favor of the ruins and artifacts from antiquity. When in fact, the juxtaposition only enhances the beauty of both. Athens Riviera puts the old-world beside the new-world and a deeper understanding of this ancient capital emerges. With one foot in the past and one foot in the future; access to both the electricity of city life and the tranquility of a beach side resort, Athens cannot be defined in simple terms. One just has to experience it for themselves.
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking “Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Complementing Flavors, Crunchiness of Fresh Veggies, Easy-and-Quick-to-Make Recipes, Salad Makes My Life So Much Easier with My Hectic Schedule!✩★✩ Read this book for FREE on the Kindle Unlimited NOW DOWNLOAD FREE eBook (PDF) included ILLUSTRATIONS of 250 Greek Salad Recipes right after conclusion! ✩★✩A fresh and flavorful salad is food I'll never get tired of eating. The complementing flavors, as well as the crunchiness of fresh veggies are what I love most about salad. I also like that I can create a lot of combinations of dressings, veggies, greens, grains, and legumes. Salad is perfect for me! And you? Do you love salad? Let's discover dozens of colorful and wonderful salad recipes in the book "Hello! 250 Greek Salad Recipes: Best Greek Salad Cookbook Ever For Beginners" with the parts listed below: 250 Amazing Greek Salad Recipes Salad satiates my hunger for flavor, variety, and of course, freshness. But I also like its practical advantages. With my hectic schedule juggling different tasks, salad makes my life so much easier.Salad is so amazing, right? This is why I'd like to promote salad and share the joy of eating it. It allows you more money and time for other things that matter, such as having me time and spending time with your family and friends.How about you? What do you love about salad?This salad series features a variety of subjects and recipes you can choose from: Coleslaw Recipes Jello Salad Recipes Waldorf Salad Recipes Keto Salads Cookbook Greek Diet Cookbook Greek Yogurt Cookbook Chopped Salad Cookbook Jello Salad Cookbook Mediterranean Greek Cookbook German Potato Salad Recipe ... Lastly, I hope you'll live happily and healthily by eating salad more often!✩ Purchase the Print Edition & RECEIVE a digital copy FREE via Kindle MatchBook ✩A happy life is a combination of a healthy body and a healthy mind.Would you love to share your own story? Give us your comments below to share your wonderful story!
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review