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Cooking in the Moment
Author: Andrea Reusing
Publisher: Clarkson Potter
ISBN: 0307889742
Pages: 272
Year: 2011-04-05
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"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season. From the Hardcover edition.
Cooking in the Moment
Author: Andrea Reusing
Publisher: Clarkson Potter Publishers
ISBN: 0307463893
Pages: 271
Year: 2011
View: 759
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The restaurant proprietor and advocate of the sustainable foods movement demonstrates how to enjoy locally-grown, seasonal foods throughout the year, in a reference complemented by personal stories and recipes.
Author: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1607740400
Pages: 624
Year: 2011-07-27
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A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library. From the Hardcover edition.
Super Natural Every Day
Author: Heidi Swanson
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Pages: 246
Year: 2011
View: 355
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"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Sacred Food
Author: Elisabeth Luard
ISBN: 1556525303
Pages: 256
Year: 2004-04-01
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Celebrating food's vital part in both religious and secular events, "Sacred Food" explores vibrant cultural festivities and traditions from Japan, Mexico, Slovakia, Spain, Italy, the Middle East, Britain, and other areas of the world. 40 recipes. 100 color photos.
Cowgirl Chef
Author: Ellise Pierce
Publisher: Running Press Adult
ISBN: 0762444630
Pages: 336
Year: 2012-05-15
View: 268
Read: 1003
A native Texan who began her own French-Texan fusion catering business in Paris shares more than one hundred of her recipes, including chorizo-cháevre muffins, baked blue cheese grits, walnut tarts, and profiteroles with hot fudge sauce.
My Paris Kitchen
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Pages: 352
Year: 2014-04-08
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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.
Pure Simple Cooking
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 1784725307
Pages: 192
Year: 2018-09-04
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A re-issue of Diana Henry's Classic Cook Simple, offering quick and easy recipes for all those with little time to cook but who still want to eat well. Award-winning author Diana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Cook Simple is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular. Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket. Features stunning pictures by award-winning photographer Jonathan Lovekin.
Complete Book of Indian Cooking
Author: Suneeta Vaswani
Publisher: Robert Rose Incorporated
ISBN: 0778801705
Pages: 480
Year: 2007
View: 624
Read: 1307
350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate the cook, making them more comfortable with Indian food.
Cooking from the Heart
Author: John Besh
Publisher: Andrews McMeel Publishing
ISBN: 1449430562
Pages: 320
Year: 2013-10-29
View: 445
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James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.
How to Cook Without a Book
Author: Pam Anderson
Publisher: Clarkson Potter
ISBN: 0767902793
Pages: 290
Year: 2000
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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.
Classic Spanish Cooking
Author: Elisabeth Luard
Publisher: Spruce
ISBN: 1840727918
Pages: 336
Year: 2006-05-01
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Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Using only the freshest ingredients Elisabeth gives us an extensive variety of authentic dishes from all regions of Spain including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews. During the years that Elisabeth lived in the Andalusian region of Spain she always kept a sketchbook of scenes of the Spanish countryside and of her favorite dishes - these have been faithfully reproduced in Classic Spanish Cooking.
Copycat Cooking with Six Sisters' Stuff
Author: Six Sisters' Stuff
ISBN: 1629724432
Pages: 208
Year: 2018
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Enjoy quick-and-easy homemade versions of your favorite recipes from popular restaurants.
The Science of Good Cooking
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Pages: 504
Year: 2012-10-01
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Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
Creating Empty Bottle Moments
Author: Clive Berkman
Publisher: Cooking with Clive
ISBN: 1888237716
Pages: 256
Year: 2009-03-01
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In his career as a world-class chef and restauranteur, Clive Berkman has learned much more than how to prepare mouthwatering five-course meals. He finds that what he remembers most after a meal are the empty bottles, reminders of the power food has to strengthen bonds and create memories that last long after the table is cleared.In Empty Bottle Moments, Berkman encourages at-home chefs to experiment with recipes as he recounts some of his most memorable dishes. He tells the stories of an impromptu celebratory dessert for George H. W. Bush on the night of the 1988 presidential polls and of serving multiple-entre meals to ravenous pro-football linemen. The recipes range from appetizers to desserts and give readers the tools to create a low-stress dining experience, and empty bottle moments of their own. The book also includes a compendium of Berkmans handy, foolproof cooking tips. His passion for the culinary arts--and for spending quality time with others--brings each recipe to life.