Category: | Cookbooks, Food & Wine |
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Weight | 0.555 kg |
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Emeril’s TV Dinners: Kickin’ It Up A Notch With Recipes From Emeril Live And Essence Of Emeril
Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.
It’s all here — from cooking up Fall River memories like St. John’s Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.
Hey, this isn’t rocket science, but it’s good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn’t Kansas anymore, Toto, and these are salads like you’ve never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril’s BLT Salad, and Molasses Duck Salad.
Does pork fat rule at your house (and if it doesn’t, why not?)? Then take your pick of the pig — Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don’t limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.
Emeril’s TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.
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Dessert and Booze Hacks: 75 Amazingly Simple, Tricked-Out Sweets and Drinks: A Cookbook
Massive sweets craving and only your cabinets to scavenge? Friends coming by at the last minute to pre-party and you can’t run to the store? Have no fear, hacks are here. Raid your freezer to find the fixings for a no-bake ice cream sandwich cake or combine three ingredients into an epic sangria. The 75 ideas in Dessert and Booze Hacks are just what you need to pull together awesome-tasting treats and tipples that will blow your mind.
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The New Vegetarian Cookbook
Over 100 meat free recipes, practical step by step photos thru-out to ensure every recipe is foolproof and easy to follow. From soups and strarters, light lunches and suppers, main courses, salads, veg. dishes, parties and picnics, desserts and bakes. Very nice color photos of dishes. Fine, clean and crisp high gloss cover boards with same design as fine dust jacket. No markings or wear. Mylar cover provided
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The Bread Machine Cookbook
This is a long-awaited, huge revision of the first, best, and by far the best-selling cookbook―with more than a million copies sold!―for automatic bread machines. The Bread Machine Cookbook contains more recipes, for more loaf sizes, tested on more machines! It also contains loads of updated information on newer bread machine models, allergy-sensitive baking, and new answers for frequently asked questions about homemade bread. If you only want one bread machine cookbook, this is it!
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Tupelo Honey Cafe
Experiencing the food at the award-winning Tupelo Honey Cafe is animportant part to understanding the heart of Asheville, NC.
As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo’s food has been consistently fresh, made from scratch, sassy, and scrumptious.
Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers’ markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.
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Angel Foods: Healthy Recipes for Heavenly Bodies
This heavenly book is a cornucopia of exciting and adventuresome foods. It includes a wide variety of cooked and uncooked low-fat recipes with an international flavor, tempting bits of food for thought, and even a how-to section on kitchen gardening. Recipes are complemented with illustrations of angels.
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Williams-Sonoma Complete Outdoor Living Cookbook (Williams-Sonoma Complete Cookbooks)
Williams-Sonoma Complete Outdoor Living Cookbook (Williams-Sonoma Complete Cookbooks)
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Trattoria Cooking: More than 200 authentic recipes from Italy’s family-style restaurants
Advance Praise for Trattoria Cooking “Who wouldn’t love doing Biba’s research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she’s written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen.” –Carol Field, author of The Italian Baker “My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life.” –Giuliano Bugialli “If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano’s Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone’s library.” –Craig Claiborne “Biba Caggiano’s Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner.” –Bradley M. Ogden
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