Altri libri che potrebbero interessarti

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  Adirondack Cookbook

  Hallie Bond, Stephen Topper

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  Adirondackers  developed a campy regional cuisine that took full advantage of both  cultivated and wild foods. These unique recipes for the modern palate  are inspired by the foods and foodways of the Adirondack. With  photographs from The Adirondack Museum and historical notes, you get the  full flavor of this regional life. 
  Recipes include Dandelion Salad, Pan-Fried Trout,Rosemary Roasted Carrots, and Maple Ice Cream. 
  Hallie  Bond was on the staff of the Adirondack Museum in Blue Mountain Lake,  New York, for nearly thirty years and is the author of Boats and Boating  in the Adirondacks and A Paradise for Boys and Girls’ Children’s Camps in the Adirondacks. She lives in Long Lake, New York. 
  Stephen  Topper has worked as a chef in several of the finest restaurants in the  Adirondack region. He grew up on a small farm helping to raise food for  his family and is currently an avid outdoorsman who takes pride in  hunting, fishing, and trapping from the resources available in rural New  York. He lives in Glen Falls, New York.

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  Cider Beans Wild Greens and...

  Joan E. Aller

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  Down-home and delicious recipes from southern Appalachia, plus photos and tidbits on the region’s history and culture. 
   
  There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly. 
   
  Featuring more than 150 recipes for down-home, soul-satisfying dishes, this is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region.  
   
  “For all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance.” —Appalachian News

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  Ancient Brews - Rediscovered and...

  Patrick E. McGovern

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  Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of wild fruits, honey, cereals, and botanicals. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures. 
   
   
   
  McGovern recounts how the re-created Ancient Ales and Spirits of Dogfish Head came about as he circles the globe—to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. He interweaves archaeology and science and tells the stories and struggles in making the most authentic versions possible of these liquid time capsules. Accompanying homebrew interpretations—brimming with unusual spicy, fruity, and malty aromas and tastes—help bring the past alive, as our senses and imaginations travel "Back to the Future."

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  Cheese Boards to Share - How to...

  Thalassa Skinner

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  Providing everything you need to know in order to present and feast upon your perfect cheeseboard, this book features 25 themed boards as well as accompaniments and essential practical information on cheese.
  Cheese boards are the ideal fuss-free, yet delicious and visually impressive meal option. Though traditionally thought of as just a festive treat, impressive modern incarnations have recently taken social media by storm, as people discover that they can be a show-stopping option for entertaining at any time of year. The 25 themed boards in this book offer the perfect cheese board for any occasion, from lively boards themed around wine, beer and cocktail pairings, to a wholesome kids' board and a picnic board. No matter the size of your crowd or your budget, there is a themed board here to suit it – from small romantic boards for two, to more extravagant aspirational boards suitable for a wedding. Each cheese included in the book is followed by a detailed description and ideas for suitable alternatives. Suggestions for store-bought accompaniments are included, or if you are feeling more creative, try the simple recipes such as Italian Herb Flatbread, Rainbow Pepper Oatcakes or Tomato and Smoked Pepper Jam. Essential practical information in the front section includes tips on buying, storing and cutting cheese plus much more.

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  The Slider Effect - You Can't...

  Jonathan Melendez

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  A collection of seventy-five slider recipes packing flavor into little bites for omnivores and vegetarians, plus recipes for buns and condiments. 
   
  Sliders are an art form, a modern-tapas-of-sorts. A remarkable slider is one that allows you to evenly taste all the delicious ingredients within it. You can’t eat just one! Way better than a cupcake, sliders are delicious and fun—and you can’t eat just one of these savory, handheld treats. Indulge in the awesome world of sliders and mini sandwiches through more than seventy-five omnivorous and vegetarian recipes—that are more than just your usual mini burger— complete with homemade breads, buns, and sauces. 
   
  Way better than a cupcake, these omnivore and vegetarian slider recipes include limitless ingredient and flavor combinations just waiting to be squeezed between two buns. Sliders are the perfect bite that can be served as an appetizer, tapas, entrée, side, or midnight snack. The Slider Effect focuses on these amazing, handheld mini sandwiches featuring more than seventy-five recipes and sixty-five delicious photographs designed to turn you into a slider pro. 
   
    
   
  The opening chapter begins with slider pantry basics, followed by four main chapters that focus on meat, poultry, seafood, and vegetarian sliders. In the Meat chapter you’ll find recipes for Grilled Steak and Potato Sliders as well as Mediterranean Lamb Sliders. The Poultry chapter will introduce you to Turkey-Bacon BLT Avocado Sliders and Chicken Curry Sliders. The Seafood chapter ranges from Fish and Chips Sliders to Shrimp Fajita Sliders. And in the Vegetarian chapter you’ll find tiny buns filled with roasted beets, eggplant, polenta, and black beans. If you like making your own rolls, there are recipes ranging from biscuits to challah and from waffle to pretzel buns. And what slider would not be complete without a dab of Cilantro, Lime and Green Chile Aioli or Arugula Pumpkin Seed Pesto on top? There is no end to what you can make work in a slider! 
   
  Praise for The Slider Effect 
   
  “Miniatures are undeniably cute, especially when they’re mini Western Bacon Cheeseburgers. As far as buns go, Chef Jonathan Melendez goes the extra mile and stuff this book with recipes for waffle buns, black pepper buttermilk biscuits, braided challah buns and more.” —Tiffany Do, Food Republic 
   
  “Hostesses and snack enthusiasts will swoon for this recipe-packed cookbook dedicated to one of life’s smallest joys.” —Ashley Macey, Brit + Co

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  The Gluten-free Gourmet Cooks...

  Bette Hagman

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  The Gluten-Free Gourmet Cooks Fast and Healthy is the perfect cookbook for those who must put together a gluten-free meal at the of the long working dayFrom the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten-free flours, there are also fantastic recipes for gluten-free breads, cakes, cookies, pies, and pastries and other desserts.Complete with frequently-asked questions about Celiac Disease, The Gluten-Free Gourmet Cooks Fast and Healthy is a helpful resource for cooks mindful of dietary restrictions.

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