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Southern cooking, global flavors
Chef Kenny Gilbert, Nan Kavanaugh
- Rizzoli
- 10 Juin 2023
- 9780847899258
Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors. Showing his full range, chef Kenny Gilbert shares other dishes: the Ribs and Slaw chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the Fish and Grits chapter features grouper Francese with truffle-gouda grits; and the Meatloaf and Mashed Potatoes chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes. Through more than 100 recipes, as well as tips and techniques in Gilbert s own words, this book connects people to the great potential of Southern cuisine in today s global culture.
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Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.
As a trusted expert in the lore of the garden, you can't do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge.
Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.
Weaver's plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader's experience with practical tips on the proper treatment of ingredients. -
With a focus on approachable, flexible recipes that are naturally wholesome and easy to prepare, Salad Seasons will inspire home cooks to eat well and live well. These recipes bring vegetables to the center of the plate, and pair them with ingredients like whole grains, beans, and flavor-forward meat and fish to create full and satisfying meals. The recipes in Salad Seasons not only span all four seasons, but also show off salads versatility as vibrant main dishes such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. The recipes also include a handful of playful fruit salads, such as Strawberry-Rhubarb Salad with Lavender Honey and Bruleed Citrus Salad, which make for unfussy, modern desserts.
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People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelly shares a new collection of 80 creative, easy-to-follow and foolproof salad recipes, for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavours influenced by the vibrant dining scene and the abundant produce of the author s home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike. Showcase Jeanne Kelly s knack for translating restaurant and ingredient trends for the home cook, while always offering tasty substitutions for hard-to-find items. Lighthearted, informative but never preachy, the goal is for the home cook to serve a salad meal so satisfying that the lack of fish, poultry or meat isn t even noted. The salads will range from familiar to exotic, and from simple to more involved preparations. Inviting and creative categories such as: Classic Salads, Grain Salads, Pulse Salads, Salads with Seeds, Pasta Salads, Bread Salads, Roasted and Toasted Salads. The recipes range from suitable for busy weeknight meals such as: Warm Brussel Sprout Cesar with Poached Egg; Summer Succotash; Salad Provencal, Tostada Salad with creamy lime avocado dressing; Chinese no Chicken salad, as well as weekend showstoppers such as: Herby Fatoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini; Vietnamese Style Salad Rolls; North African- Style Chickpea Pancake with Salad Turnips, Greens and Harissa and Korean Bibimap- Style Salad with soy egg.