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| Author | : Juliet Kinchin |
| Publisher | : The Museum of Modern Art |
| Total Pages | : 89 |
| Release | : 2011 |
| Genre | : Antiques & Collectibles |
| ISBN | : 0870708082 |
Catalog of an exhibition held at the Museum of Modern Art, New York, Sept. 15, 2010-May 2, 2011.
| Author | : Tim Hayward |
| Publisher | : Quadrille Publishing |
| Total Pages | : 0 |
| Release | : 2018-04-03 |
| Genre | : Cooking |
| ISBN | : 9781787130906 |
The kitchen is the heart of the home – it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends more money on the kitchen than they do on a car or a vacation. We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen. Every item in the kitchen has its own story. Through 100 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the Le Creuset casserole dish and the wooden salad bowl exert such a cultural hold over us? Has the accumulation of electrical appliances led us to cook and eat differently? As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics, and gender politics through a series of essays. Embodying notions about class, gender, wealth, and health, the home kitchen and its layout, set-up, and contents, remains a neat illustration of our beliefs, tastes, aesthetics, and aspirations – the portrait of our domestic lives.
| Author | : Jamie DeMent |
| Publisher | : Rodale Books |
| Total Pages | : 226 |
| Release | : 2018-08-14 |
| Genre | : Cooking |
| ISBN | : 1635652030 |
Finally, a guide to canning for the modern cook! Learn new techniques and try over 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques. Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.
| Author | : |
| Publisher | : Images Publishing |
| Total Pages | : 205 |
| Release | : 2011 |
| Genre | : Gardening |
| ISBN | : 1864704217 |
A range of kitchen designs, from classical to modern, with lists of suitable plants for kitchen gardens.
| Author | : Yuan Wang |
| Publisher | : Da Capo Lifelong Books |
| Total Pages | : 362 |
| Release | : 2010-03-09 |
| Genre | : Cooking |
| ISBN | : 073821325X |
The ancient Asian practice of cooking with healing herbs and other therapeutic foods meets Western palates and kitchens in these quick, easy, delicious recipes
| Author | : Wanda Jankowski |
| Publisher | : Rockport Publishers |
| Total Pages | : 160 |
| Release | : 2001 |
| Genre | : Architecture |
| ISBN | : 9781564967305 |
This kitchen design book provides inspiration and advice to keep readers on track, on task, and on budget. With a focus on modern kitchen design, this book provides clever ways to organise kitchen design projects large and small.
| Author | : Nancy Hiller |
| Publisher | : |
| Total Pages | : |
| Release | : 2020-08 |
| Genre | : |
| ISBN | : 9781733391641 |
| Author | : Will Horowitz |
| Publisher | : HarperCollins |
| Total Pages | : 482 |
| Release | : 2019-03-12 |
| Genre | : Cooking |
| ISBN | : 0062427113 |
A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
| Author | : Peter Berley |
| Publisher | : William Morrow Cookbooks |
| Total Pages | : 464 |
| Release | : 2004-09-28 |
| Genre | : Cooking |
| ISBN | : 9780060989118 |
Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your life––from going to the farmers߭arket and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much–admired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak. A cooking teacher for many years, Berley has kept the needs of his students continually in mind in this book. The recipes are written to feature the basic techniques and background information needed to create wonderful meals with fresh vegetables, fruits, and grains. He truly inspires both novice and experienced cooks to understand what they are doing and why, to learn to work with ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a whole new level.
| Author | : Freddie Bitsoie |
| Publisher | : Abrams |
| Total Pages | : 403 |
| Release | : 2021-11-16 |
| Genre | : Cooking |
| ISBN | : 1647002524 |
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
