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The great atlas of italian wines
Alessandro Avataneo, Vittorio Manganelli
- Rizzoli
- 26 Mars 2024
- 9788891838551
The decisive tool for understanding and knowing how to choose and talk about Italian wines with competence and taste.
The Great Atlas of Italian Wines is a journey through Italy as a country of wine. It tells of and illustrates the main denominations, region by region, with a description of the most widespread international grape varieties and the most important native Italian grape varieties. Maps combined with infographics describe the organoleptic characteristics of the wines of each area in a clear and immediate way.
Unique in terms of its narrative and scientific content and suitable for experts and curious people alike, the Great Atlas is an indispensable tool for wine lovers, a mine of well-organized information to keep on hand at all times. It is useful for travelling, studying, choosing a wine at a restaurant or wine bar, or creating your own wine cellar. The 1500 best producers are geolocated in the detailed maps, with a list of the 3000 wines most representative of Italian excellence, regardless of the vintage, resulting from years of cross-checks on the data from the main national and international guides and magazines from the sector.
The volume is completed with the stories of 300 wines that mark the past, present, and future of Italian wine, with wonderful reproductions of their labels. -
FRENCH MODERNE - COCKTAILS FROM THE TWENTIES AND THIRTIES - WITH RECIPES
Audoux Franck
- Rizzoli
- 2 Février 2019
- 9780847861606
@00000327@A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.@00000341@@00000133@@00000341@ Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly @00000373@les ann@00000046@es folles@00000155@ that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails.@00000341@@00000341@ With beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.
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Discover Sicily s wineries in its farmhouses, historic residences, traditional estates, and large rural complexes located in a magnificent region renowned for its beauty. The book is organized into wine-growing areas and offers the opportunity to explore the whole island, passing through natural parks and visiting the island s many art destinations. This stunning book is perfect for those who love to daydream and travel to seek out unusual places characterized by beauty, hospitality, and fine wine. It showcases wineries and farmhouses restored with a charming balance between sites of production and hospitality, combining modern comfort with respect for the past. Sicily s wines are the perfect expression of the island s complexity and variety, and this volume provides an introduction to the local wine tradition. The island of Sicily is a realm of contrasts and cultural and environmental variety, from the snows of Etna to the sun-drenched beaches of Capo Passero, from art-destination cities to the islands of the archipelagoes, providing the perfect backdrop for wine tasting
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Mindful mixology : a comprehensive guide to no- and low-alcohol cocktails with 60 recipes
Derek Brown
- Rizzoli
- 18 Janvier 2022
- 9780847871278
Not long after his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty. Creating these drinks isn t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex adult beverages minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, in this book, Derek shares sixty recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.
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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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Krug champagne at the table : The art of pairing, a culinary journey
Alice Cavanagh
- Rizzoli
- 1 Octobre 2024
- 9780847838035
Ten world-famous chefs each take a single ingredient to make a recipe that pairs perfectly with an edition of Krug Grande Cuvée or Krug Rosé in this gastronomic world tour from the most prestigious champagne house.
Joseph Krug established the champagne house bearing his name in 1843 with the dream to craft the very best champagne he could offer, every single year.
This one-of-a-kind pairing book invites readers on a gastronomic world tour. Ten master chefs derive inspiration from Krug cuvées and one simple ingredient each, to deliver over thirty never-before-published recipes. Anne-Sophie Pic, Arnaud Lallement, and Guillaume Galliot from Hong Kong SAR; Tanja Grandits from Switzerland; Tim Raue from Germany; Enrico Bartolini from Italy; Yosuke Suga from Japan; Lorna McNee from Scotland; and Cassidee Dabney and Nina Compton from the United States are photographed by French duo The Social Food in the intimate surroundings of their kitchens. Recipes such as Cocoa Pigeon and Piquillo Condiment; Risotto with Juniper, Red Prawns and BBQ; are accompanied by paring notes to specific editions of Krug Grande Cuvée and Krug Rosé. Texts by Alice Cavanagh also delve into ten themes around Krug, from the ten champagne myths to ten tasting notes and the lifestyle code of the Champagne region. A fresh look into one of Frances most celebrated estates, this exquisite book is bound to appeal to Krug lovers and champagne enthusiasts everywhere. -
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. -
Des recettes du chef étoilé Alain Ducasse à destination des petits de 6 mois à 3 ans, un bel ouvrage pour emmener votre enfant à la découverte de nouvelles saveurs!
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INDIEFAB Book of the Year Awards -- 2014 HONORABLE MENTION For Cooking A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the citys food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurants constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a "roast," a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.
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The Serious New Cook Cookbook features recipes that appeal to the familiar and the new, drawing beginning cooks into the fold by appealing to what they already know and want (meatballs, spaghetti with meat sauce, simple DIY sushi, onion dip with chips, milkshakes, cupcakes) and taking them to the next level with new, multicultural tastes to love: bulgogi meatballs, wild mushroom pot pie, romesco dip, onigiri rice balls, double dalgona milkshakes, and mochi ice cream, and introducing important techniques such as braising meat, making a roux, cooking perfect sushi rice, and fixing a broken buttercream. The recipes are organised into 23 trios, with one core recipe that introduces a technique or concept, followed by two additional recipes that further exemplify the technique or concept. Stunning photos accompany every recipe, including step-by-step photos for the first recipe in every trio, which show readers what each step should look like as they cook. And, unlike other cookbooks that offer a cooking school section that most readers never use, Serious New Cook builds the lessons and tips into the recipes it s like having a chef explaining things as you cook. Readers not only learn to cook each dish, but become more knowledgeable, deeply skilled cooks in the process. There are few cookbooks that address the needs of young adults who have advanced and adventurous palates, but who don t have the cooking skills necessary to make the foods they love to eat. Existing cookbooks lack the built-in lessons and hand-holding young adult cooks and even newbie adult cooks! require. The Serious New Cook Cookbook fills that gap.
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Table tales ; exploring culinary diversity in Abudhabi
Collectif
- Rizzoli
- 1 Novembre 2018
- 9788891817938
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This ingredient-focused cookbook delves deep into the healing powers of key Ayurvedic ingredients by empowering readers to develop a deeper relationship with whole plant-based foods in a way that is informative, exciting and delicious, through stimulating the senses with globally inspired, seasonal recipes adapted for modern lifestyles and western palette. A follow up sequel to chef Divya Alter s hugely successful first cookbook What to Eat for How You Feel which explained the basic principal of the Ayurveda diet a plant based diet with a focus on whole foods and seasonal fresh produce, taken to the next level by encouraging tuning in to the rhythms of nature and teaching how to select foods according to the seasons and one s individual constitution. Divya Alter draws inspiration from her many years of holistic teaching and cooking for her hugely successful plant based restaurant Divya s Kitchen in New York City. Sharing life-giving information on how to select and cook fresh, flavourful ingredients, that are the right fit for the individual s needs, and how to incorporate whole foods as a way of life to prevent and reverse many illnesses. This book makes the reader want to be healthy guiding them into the time-tested Ayurveda system of self-healing and encouraging a whole new level of health, flavour, ease, and comfort in their meals and their kitchens. Food becomes poetry and heals and invigorates - When you understand that cilantro pulls heavy metals from your body, you inherently feel more connected to cilantro. When you learn that kulthi beans dissolve kidney stones you want to try them right away. This book invites readers to develop an intimate relationship with the produce, grains, vegetables, fruits nuts, seeds, legumes, and dairy that make up their meals. Taking the best wisdom of the past and bringing it forward, teaching to delight, nourish, and heal, ingredient by ingredient, and in so doing, create flavourful and easy-to-digest meals. This is the first Ayurvedic cookbook that teaches about the ingredient s properties and gets readers into the kitchen to cook with that ingredient. Featuring over 80 globally inspired plant based recipes for breakfast, soups, salads, main dishes, treats and beverages. Including: Minestrone Soup with Barley and Baby Chickpeas, Asian Stir-Fried Radish Noodles, Pizza with Artichoke Hearts, Stuffed Cabbage Rolls, Celery Root and Taro Pancakes, Vegetable Tagine, Sunflower Beet Hummus, Hibiscus Pineapple Drink and Walnut-Orange Cake in Honey Syrup.
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Celebrating chicken s central place in the world s culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia from every continent. The recipes span the entire spectrum from family celebrations to intimate dinners and quick snacks to street food, and include variations from restaurant-style preparations to traditional home cooking. For the home cook, this book is a tireless source of inspiration for how to prepare chicken. Organised by region and country, each recipe comes with complementary recipes such as side dishes, sauces, condiments, or beverages, as well as alternate preparations and variations. Between the main recipes, their variations, and the sides, the book contains nearly 4,000 recipes. Of particular note is the marginalia that accompanies each recipe: historical anecdotes, information on particular chicken breeds or regional landraces, cultural information, and trivia both serious as well as amusing. Domesticated long ago, the chicken which can still be found in the wild in India joined humankind in spreading across the globe. It is ubiquitous, but it is also a culinary star truly indispensable.
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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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While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.
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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.
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The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.
There's a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja's food culture has long influenced Southern California and vice versa. The fish taco may be San Diego's signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego's sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border., Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo -Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo. -
This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.
Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.
These family recipes withstood the test of time-and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà's event-filled life and memories of home.
After exploring the cuisine's base recipes and «mother» sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches. -
Many of us are reclaiming the lost art of cooking at home. Ronda Carman, a seasoned cook who is on the Salonniere 100 list of America's best party hosts, demonstrates how a well-stocked pantry allows you to easily create beautifully seasoned dishes.
Join Ronda Carman as she cooks from her pantry and readily available items in the refrigerator. A bountiful cupboard provides everything you need to prepare the batter for coconut pancakes, a bowl of chickpea soup with pesto, or a batch of pignoli cookies.
Organized alphabetically by ingredient, from almonds to za'atar, these pantry essentials are the foundation for creating meals that reflect today's palette. Each section covers a single staple that can be used for numerous recipes. From dried fruits and grains for an instant breakfast to beans and pastas for a main course and polenta for a tasty lemon cake, every meal throughout the day is covered.
With over 100 easy-to-follow recipes and stunning photography showing creative ways to present dishes, this prac-tical cookbook features original takes on Caramelized Onion Anchovy Butter, Lemon Orzo with Tuna and Artichoke Hearts, and Pasta with Sardines, Breadcrumbs, and Capers.
Each seasonal dish is infused with nuanced flavors. The Art of Pantry Cooking is a must-have for those passionate about cooking. -
Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce.
For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over. Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form--flat, shaped, rolled, stuffed--and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food.
Coded by ingredient--Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Meat, and so on--each recipe is easy to use without detailed knowledge of Italian history or geography. These are classic dishes from homes and kitchens across Italy, presented plainly in Buonassisi's delightfully gossipy voice, with no chef-speak here to confuse or dilute the authentic enjoyment of good food. -
A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesnt. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipes true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.
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When it comes to soul food, there is an elite pantheon of grand dame authors: Patti Labelle, Sylvia Woods, and Edna Lewis. For their fans, who crave authentic African-American recipes, this publication marks a major rediscovery: the original soul diva, Princess Pamela, who paved the way for all the others with this 1969 cult classic.
This lost classic cookbook was treasured by past generations as a bible of soul cooking and is now back in print after more than a quarter century. As the national trend for Southern cuisine continues, this book offers a sure line to authenticity. It represents the cookbook of the Great Migration, the recipes that black people who had left the South held on to as a way to preserve their heritage and memories. -
A stylish and modern guide to eating well while beating the heat, Eat Cool gives readers easy recipes and smart tips for delicious and satisfying meals that won't chain the cook to the stove on a hot day.
Vanessa Seder, recipe developer, chef, and working mom, has come to rescue summertime cooks with 100+ dishes you won't hate to cook when it's already hot as blazes. Inspired recipes focus on low- and no-heat techniques, make-ahead dishes served cold or at room temperature, smart seasonal ingredients to keep your body cool, and vibrant pairings of flavors, textures, and colors. Seder draws respectfully upon culinary common sense from across the globe, including Asian, Indian, South American, Mexican, Middle Eastern, and Mediterranean influences. Each recipe is designed for the home cook, to reduce labor and cooking time, and to keep kitchens cool and diners sated without sacrificing flavor or texture.
Eat Cool includes a family-friendly array of energy-rich breakfasts, wholesome bowls, vibrant salads, satisfying small plates, crowd-pleasing main courses, perfect summertime desserts, hard and soft drinks, and versatile sauces and pantry staples.
Winner, 2021 Aesthetic Achievement Award from Readable Feast