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Casa editrice: Gibbs Smith
75 recipes from fresh salads to creative soups, sides, main dishes, and sweet treats. These easy-to-make recipes show what a versatile, exciting food apples can be.
A short collection of recipes from cookbooks 'Good Mood Food' by Donal Skehan, 'Gimme the Recipe' by Sheila Kiely and 'Like Mam Used to Bake' by Rosanne Hewitt-Cromwell. Recipes to enjoy with friends and family during fine summer evenings and lazy weekends. Reviews for 'Gimme the Recipe': '...the go-to-bible for easy to follow recipes.' -Irish Tatler. '[A] terrific cookbook- a repertoire of recipes that nourish and delight. I particularly loved the chapter on planning family gatherings and parties at home.' -Darina Allen. Irish Examiner. '...it inspires confidence and makes you feel you can certainly whip up anything you fancy.' -Lara Bradley. Sunday Independent. 'You might not be able to have it all but, with Kiely's recipes, I'd say you can certainly make a decent stab at cooking it all.' -Fiona Kiely, Sunday Business Post. Reviews for 'Good Mood Food': "Good Mood Food is a new breed of cookbook that springs from the talent of a passionate home cook. A truly scrumptious read.", - Ross Golden-Bannon, Food & Wine magazine "At last… Simple, easy recipes that are healthy and interesting. Donal Skehan's book reclaims good food from the convenience of supermarket shelves and puts it back where it belongs – in the domestic kitchen." Paulo Tulio "Ireland's answer to Jamie Oliver" - RTÉ.ie 'Like Mam Used to Bake' is due to be released in September 2013.Mostra libro
A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.Features: Small Batch Conversion RecipesAlcohol-Free OptionsGarnish SuggestionsMostra libro
From building a hive to harvesting honey, a top urban beekeeper shares how to care for bees the simple, mindful way. Global bee populations have been rapidly declining for years, and it’s not just our honey supply that’s at stake: the contribution of bees to the pollination of crops is essential to human survival. But even in industrial apiaries, bees are in distress, hiving in synthetic and hostile environments. Enter idle beekeeping: the grassroots, low-intervention system that seeks to emulate the behavior and habitat of bees in the wild—and it only requires two active days of beekeeping per year, one in the spring and another in the fall. In The Idle Beekeeper, Bill Anderson calls upon his years of applied curiosity as an urban beekeeper to celebrate these underappreciated insects and show how simple and rewarding beekeeping can be. In this entertaining, philosophical, and practical guide, Anderson shares why and how to build a hive system that is both cutting-edge and radically old. Maximum idleness is achieved through step-by-step directions to help the beekeeper gently harvest honey with minimum effort, make mead and beeswax candles, and closely observe and understand these fascinating and productive social creatures. For anyone interested in keeping bees, The Idle Beekeeper is the definitive guide to getting started, even in a city, and without effort. Includes information on: Building your idle hive Caring for your colony Harvesting honey Making mead Making beeswax candles Being mindful and empathetic while raising bees And more Praise for The Idle Beekeeper“Charming. . . . Anderson . . . lays out a low-maintenance approach to his hobby. . . . Readers keen on actually keeping bees themselves should find this information-packed book’s instructional component particularly useful, and Anderson’s fellow idlers will appreciate his laissez-faire personal ethos.” —Publishers Weekly“Anderson’s love of bees and beekeeping is apparent and creates an effective enticement for readers to become beekeepers. His minimalist approach provides an easy entry to a potentially intimidating pastime.” —BooklistMostra libro
The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes—fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with butter, sugar, and lemon peel, among many others. Alive with the rhythms of country tradition, The Tuscan Year is a treasure for the armchair traveler as well as the cook.Mostra libro
A lot of restaurants are closing their doors forever due to the mandatory pandemic shutdowns. Since most restaurants require in house dining as a way to advertise themselves, places that don’t adapt with the changing times risk losing it all if they don’t discover new, innovative ways to get their names out there in an ever more difficult social climate. If you’re one of the many struggling with restaurant marketing ideas and need fresh marketing strategies, look no further! This handy guide includes eleven unique online marketing ideas that are specially designed to pull your business out of the pandemic slump and help you rise above the rest—no matter where in the world your business is located. This book was created to help restaurant owners and managers utilize online marketing strategies that aren’t overused and tired in the digital age. Your livelihood deserves a fighting chance during these trying times, and that’s what this book offers. It’s time to open your eyes and see your restaurant business in a whole new light. What are you waiting for? Pandemic-proof your business today; buy your copy now!Mostra libro
A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.Mostra libro
