Basic To Brilliant Y All
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Basic To Brilliant Y All
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Author : Virginia Willis
language : en
Publisher: Ten Speed Press
Release Date : 2011-10-04
Basic To Brilliant Y All written by Virginia Willis and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-04 with Cooking categories.
A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Lighten Up Y All
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Author : Virginia Willis
language : en
Publisher: Ten Speed Press
Release Date : 2015-03-03
Lighten Up Y All written by Virginia Willis and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-03 with Cooking categories.
2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love.
Bon Appetit Y All
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Author : Virginia Willis
language : en
Publisher: Ten Speed Press
Release Date : 2011-03-23
Bon Appetit Y All written by Virginia Willis and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-23 with Cooking categories.
Two divergent influences--Southern cooking and French cuisine--come together in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, classically trained French chef and daughter and granddaughter of consummate Southern cooks, Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.
Basics To Brilliance Kids
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Author : Donna Hay
language : en
Publisher: Fourth Estate
Release Date : 2018-05
Basics To Brilliance Kids written by Donna Hay and has been published by Fourth Estate this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05 with Children categories.
Australia's Number 1 Bestselling cookbook author returns with a major TV-tie in cookbook for the modern family who love to eat, cook, celebrate and have fun together. Basics to Brilliance Kids is the latest gorgeous new book from Australia's bestselling cookbook author, Donna Hay, to accompany her new TV series of the same name which will show on Foxtel in October 2017. As a mum, Donna knows that there is nothing more enjoyable than introducing your children to the wonders of taste, food and flavours. Her new book highlights the importance of mastering the basics, celebrates fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love. Featuring over 120 fantastic, fun-filled, simple, family-friendly recipes, Basics to Brilliance Kids gives you and your kids endless ideas for birthday parties, picnics, school fairs and bake sales, family and celebration dinners, brilliant breakfasts, beach days, backyard movie nights and sleepovers.
Okra
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Author : Virginia Willis
language : en
Publisher: UNC Press Books
Release Date : 2014-03-10
Okra written by Virginia Willis and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-10 with Cooking categories.
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.
Essentials Of Classic Italian Cooking
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Author : Marcella Hazan
language : en
Publisher: Knopf
Release Date : 2011-07-20
Essentials Of Classic Italian Cooking written by Marcella Hazan and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-20 with Cooking categories.
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Inventing Authenticity
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Author : Carrie Helms Tippen
language : en
Publisher: University of Arkansas Press
Release Date : 2018-08-12
Inventing Authenticity written by Carrie Helms Tippen and has been published by University of Arkansas Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-12 with Cooking categories.
In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.
Culinary Reactions
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Author : Simon Quellen Field
language : en
Publisher: Chicago Review Press
Release Date : 2011-11-01
Culinary Reactions written by Simon Quellen Field and has been published by Chicago Review Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-01 with Cooking categories.
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Shroom
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Author : Becky Selengut
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2022-05-17
Shroom written by Becky Selengut and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-17 with Cooking categories.
Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
Beginners Get Sorted
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Author : The Sorted Crew
language : en
Publisher: Penguin UK
Release Date : 2016-11-24
Beginners Get Sorted written by The Sorted Crew and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-24 with Cooking categories.
Beginners Get . . . Sorted, brought to you by Ben Ebbrell, Barry Taylor and the rest of the fabulous Sorted crew, is the perfect cookbook for those who want simple, fun and seriously tasty meal ideas! The Sorted crew are a bunch of childhood friends who decided to help each other with their cooking dilemmas when they all left home to go to university. Now they are 24-year-old graduates and are broadcasting their recipes to thousands of viewers and subscribers to their Sorted food channel on YouTube - the most popular cookery channel on the site. With 800,000 views a month, the Sorted recipe demonstrations help you knock up meal after meal of cracking food, seasoned with a healthy dose of fun. Whether a complete recipe rookie, a busy parent in need of inspiration, or a student faced with a small food budget, Beginners Get . . .Sorted will help solve all of your own kitchen dilemmas. Ben Ebbrell and Barry Taylor's cookbook is perfect for those in need of some cooking confidence and inspiration. The 'Sorted' gang came together in their university holidays, initially sharing their cookery ideas and woes, and then, in their spare time, becoming a huge youtube sensation. They also found time to self-publish two recipe books, A Recipe for Student Survival and A Rookie's Guide to Crackin' Cooking, which Penguin have combined to produce the ultimate guide for anyone who needs a little help in the kitchen.