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"Popular food blogger Carrian Cheney invites us into the kitchen with recipes that can help you teach your kids to be more confident, independent cooks"--
"[The authors] have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family"--Amazon.com.
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
#1 NEW YORK TIMES BESTSELLER • The former First Lady, author of Becoming, and producer and star of Waffles + Mochi tells the inspirational story of the White House Kitchen Garden and how gardens can transform our lives and the health of our communities. Early in her tenure as First Lady, despite being a novice gardener, Michelle Obama planted a kitchen garden on the White House’s South Lawn. To her delight, she watched as fresh vegetables, fruit, and herbs sprouted from the ground. Soon the White House Kitchen Garden inspired a new conversation all across the country about the food we feed our families and the impact it has on the nutrition and well-being of our children. In American Grown, Mrs. Obama invites you inside the White House Kitchen Garden, from the first planting to the satisfaction of the seasonal harvest. She reveals her early worries and struggles—would the new plants even grow?—and her joy as lettuce, corn, tomatoes, collards and kale, sweet potatoes and rhubarb flourished in the freshly tilled soil. She shares the stories of other gardens that have moved and inspired her on her journey across the nation. And she offers what she learned about planting your own backyard, school, or community garden. American Grown features: • a behind-the-scenes look at every season of the garden’s growth • unique recipes created by White House chefs • striking original photographs that bring the White House garden to life • a fascinating history of community gardens in the United States From a modern-day vegetable truck that brings fresh produce to underserved communities in Chicago, to Houston office workers who make the sidewalk bloom, to a New York City school that created a scented garden for the visually impaired, to a garden in Winston-Salem, North Carolina, that devotes its entire harvest to those less fortunate, American Grown isn’t just the story of a single garden. It’s a celebration of the bounty of our nation and a reminder of what we can all grow together.
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
Setting up your first raised bed garden? With help from YouTube gardening star CaliKim, you’ll soon be growing your own fresh, organic vegetables, herbs, and flowers like a pro. Whether your yard is big or small, raised beds are the perfect fit. They allow you to create a controlled growing environment, filled with fertile soil, where plants thrive. Raised beds help gardeners overcome rocky or less-than-ideal soils, there’s little to no weeding involved, and they can be as large or as petite as you’d like. You can even use an elevated or mobile raised bed if the only sunny space you have to grow is on a patio, deck, or driveway. In The First-Time Gardener: Raised Bed Gardening, you’ll learn how to select the best raised bed for your space, what to fill it with, and tips for staking and trellising plants to save space and improve yields. Additional advice found inside includes: DIY plans for building quick-and-simple beds Info on the best soil mixes for filling raised beds How to mulch, water, and fertilize your new garden Illustrated planting plans to help you determine how many plants fit in each bed Step-by-step project plans for unique raised bed trellising systems The best beginner-friendly crops to get you started How to maximize production from a small raised bed garden Tips to get growing in a way that won’t leave you feeling overwhelmed halfway through the season Raised bed gardening is perfect for beginners, as long as you have a pro like CaliKim sharing her essential know-how and cheering you on to veggie-growing victory. This book is part of The First-Time Gardener’s Guides series from Cool Springs Press, which also includes The First-Time Gardener: Growing Plants and Flowers and The First-Time Gardener: Growing Vegetables. Each book in The First-Time Gardener’s Guides series is aimed at beginner gardeners and offers clear, fact-based information that’s presented in a friendly and accessible way, including step-by-step instructions and full-color illustrations throughout.
Objective guidance on kitchen and bath fitting choice to suit any client and any space Kitchen and Bath Products and Materials describes the typical materials, equipment, and surfaces used in all facets of residential kitchen and bath design. Part of the National Kitchen and Bath Association's Professional Resource Library, this comprehensive reference is fully updated and expanded to include new technologies, materials, and finishes, with considerations of sustainability throughout. Full color illustrations and a revised design help visual learners better absorb the information, and the companion website provides an image bank and instructor's guide for classroom use. Each chapter includes a summary and review questions, allowing readers to test their grasp of the material at every step. Kitchen and bath design is the most popular and lucrative area within residential interior design. As such, the enormous amount of options available for surfaces, fixtures, and materials is far too vast to be navigated by taste and aesthetics alone. Kitchen and Bath Products and Materials provides the background designers need to choose what's best for the client and the space, based on a number of objective factors and technical details. This complete handbook allows readers to: Explore material options for storage systems, fixtures, fittings, and surfaces Become familiar with sizing systems, efficiency ratings, and certifications Consider factors like manufacturing processes, engineering, and configuration Learn the terms and nomenclature used to describe materials, fixtures, and appliances Design is about more than just aesthetics – whether the project is a remodel or new construction, there are codes, standards, and functional requirements that must be met. Kitchen and Bath Products and Materials is a practical reference, providing the information designers need to make informed decisions.
Sixteen generations later, the same old winding roads and blazed trails throughout the three novels lead us all back home to nostalgic dishes and the worlds from which they came. Upon arrival at the old home place, we quickly find our favorite room: Mamas kitchen. The familiar sounds of pots and pans and aromas of old-time country cooking float in and out of our senses. Suddenly, visions of chocolate pies swirled high with meringues cooling on the kitchen window sill are as clear as yesterday. The sizzling sounds of Mama frying chicken on the old wood-stove remind us that her kitchen offered southern hospitality at its best. The trip down memory lane of days gone by rekindles the true meaning of Home Sweet Home. As we stop and reminisce, hot tears blur our vision and we ask ourselves where did all the years go?
Sharpen your skills and build your culinary confidence with this illustrated guide that includes more than three hundred recipes. Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in Keys to the Kitchen. This comprehensive manual collects more than three-hundred innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, and helpful how-to information on subjects as wide-ranging as equipment, food storage, rust removal, throwing a cocktail party, and knife skills. For those who can’t cook but want to, this essential reference guide makes an ideal starting place—and for those already at ease in the kitchen it’s full of “who knew” moments for expanding their repertoire of great recipes.