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| Author | : Aliza Green |
| Publisher | : |
| Total Pages | : 163 |
| Release | : 2015-12-15 |
| Genre | : Cooking |
| ISBN | : 163159074X |
Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
| Author | : Lior Lev Sercarz |
| Publisher | : Clarkson Potter |
| Total Pages | : 306 |
| Release | : 2016-11-01 |
| Genre | : Cooking |
| ISBN | : 1101905476 |
A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.
| Author | : Kanchan Koya |
| Publisher | : |
| Total Pages | : 192 |
| Release | : 2017-10-26 |
| Genre | : |
| ISBN | : 9780999465509 |
The Spice Spice Baby Cookbook: 100 Recipes with Healing Spices for Your Family Table is a first-of-its-kind spice and recipe book in which you will learn about the science-backed health benefits of 15 spices and how to incorporate them into food your whole family will love. These 100, globally inspired recipes include baby purees, smoothies, breakfast, lunchbox ideas, entrées, snacks, desserts, spiced remedies, condiments, and spice blends. Spice Spice Baby is the creation of Kanchan Koya, a Harvard-trained Molecular Biologist, Integrative Nutritionist, and mother to two. Her original recipes are eclectic, personal, nutritious, and packed with spice. To learn more, visit www.spicespicebaby.com and share your spiced creations with the hashtag #spicespicebaby.
| Author | : Paul Prudhomme |
| Publisher | : Harper Collins |
| Total Pages | : 362 |
| Release | : 2012-03-13 |
| Genre | : Cooking |
| ISBN | : 0062039423 |
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
| Author | : Michelle Tam |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 352 |
| Release | : 2022-01-18 |
| Genre | : Cooking |
| ISBN | : 1524873470 |
The New York Times bestselling creators of Nom Nom Paleo are back with a new collection of internationally-inspired, umami-packed dishes—including keto-friendly, Whole30, and plant-based recipes! With step-by-step photos, fun cartoons, and a dash of snarky humor, Let’s Go! will have you running into the kitchen and ready to cook! Michelle Tam and Henry Fong know that the healthiest meal is the one you make yourself, so they’re all about getting you off your butts and into the kitchen. Whether you’re cooking for yourself, whipping up a family dinner, or preparing a special-occasion feast, Nom Nom Paleo: Let’s Go! will inspire you with deliciously nourishing meals. Weeknight suppers should be healthy and flavor-packed but also fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy!) crowd-pleasers. This cookbook offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar. Better yet? No one in your family will notice what’s missing! As always, Nom Nom Paleo’s recipes reflect the diverse cuisines Michelle grew up with and culinary ideas from her travels. Often Asian-inspired, Michelle’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof—even for novice cooks! New recipes include: Cantonese Roast Duck Nom Nom Chili Crisp Bacon Cheeseburger Casserole Chicken Karaage Instant Pot Balsamic Beef Stew Paleo-Friendly Cream Puffs. So what are you waiting for? LET’S GO!
| Author | : Chelsea Monroe-Cassel |
| Publisher | : Simon and Schuster |
| Total Pages | : 349 |
| Release | : 2017-01-17 |
| Genre | : Cooking |
| ISBN | : 168383075X |
New York Times–Bestselling Author: Prepare a feast fit for a warchief with this official cookbook inspired by Blizzard Entertainment’s hit online game. Presenting delicacies favored by the Horde and the Alliance alike, this authorized cookbook teaches apprentice chefs how to conjure up a menu of food and drink from across the realm of Azeroth. Featuring food pairings for each dish, ideas for creating your own Azerothian feasts, and tips on adapting meals to specific diets, this otherworldly culinary guide offers something for everyone. The aromatic Spiced Blossom Soup is perfect for plant-loving druids, and orcs will go berserk for the fall-off-the-bone Beer-Basted Boar Ribs. With alternatives to the more obscure ingredients—just in case you don’t have Chimaerok Chops lying around—this comprehensive cookbook will ensure that you have no trouble staying Well Fed. Each chapter features dishes at a variety of skill levels for a total of more than one hundred easy-to-follow recipes for food and brews, including: Ancient Pandaren Spices Fel Eggs and Ham Mulgore Spice Bread Dragonbreath Chili Graccu’s Homemade Meat Pie Bloodberry Tart Greatfather’s Winter Ale Whether you’re cooking for two or revitalizing your raid group for a late-night dungeon run, World of Warcraft: The Official Cookbook brings the flavors of Azeroth to life. “The cookbook instilled in me not only a love for the craft of cooking, but a newfound love for the game.” —PC Gamer
| Author | : Julie Hatfield |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 68 |
| Release | : 2016-01-05 |
| Genre | : |
| ISBN | : 9781523252503 |
Spices and herbs, also called seasoning, are an important part of cooking, if not the most important. They can transform an ordinary tasting dish into an incredibly delicious dish. All spices originate from plants. Some are used entirely but some plants have specific parts that are used, like the flowers, roots, barks, leaves, stems and seeds. Making spice mixes at home is a lot cheaper than buying them in the store, especially when you buy large quantities of them. Just buy a big bag or container of each individual spice and start mixing them at home. Store them in jars and you won't have to buy any spices for years to come. And with the variety of these spice mixes you'll be able to use them for anything and make everything so much more delicious! Some spices like garlic and cinnamon don't only improve the taste of the dishes but also help in preserving due to their ability to limit bacterial growth. Lots of spices, like turmeric, ginger, garlic, cloves and many more are also very healthy, they contain antioxidants and various other nutrients depending on the spice and herb. They can possess anti-cancer, anti-inflammatory, and immune-boosting properties. All the recipes in this book are dry spice mixes only and have been categorized according to the region where these spice mixes originated. You'll find spice blends from all over the world, including spice mixes for desserts. So go stock up on some spices and get ready to taste an amazing array of new flavors in your home cooking.
| Author | : NAOMI BRAEDEN |
| Publisher | : Charles Jesuseyitan Adebola |
| Total Pages | : |
| Release | : 2017-02-14 |
| Genre | : Cooking |
| ISBN | : 8832534738 |
I dare to say that seasonings are the life of any dish you are cooking. Spices also known as seasonings, canmake a naturally bland dish into an extremely sumptuous meal.This spices have made our dishes extraordinary fromtime immemorial;men have fought over spices when their worth was measured in gold. Needless to say, the importanceof Spices to our daily cooking can not be overestimated.Being able to mix your own spice from the convenience of your home is far cheaper compared to buying prepackagedspices from the grocery shop.They can be stored for a long time in Jars;it also affords you the opportunity to experiment with new spices and new dishes from around the world.In this book you will not only discover new spices from different cultures, civilizations and countries,you will learn the health benefits of some of this spices; some are natural painkillers, others possessimmune-boosting, anti-cancer, and anti-inflammatory propertiesEvery spice recipe in this book has been categorized by their area of origin. This book contains exotic spice blends and regular spice mixes. Your family would not be able to keep off your dinning table.
| Author | : Lior Lev Sercarz |
| Publisher | : Clarkson Potter |
| Total Pages | : 274 |
| Release | : 2019-10-15 |
| Genre | : Cooking |
| ISBN | : 198482371X |
Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
| Author | : Rachel Beller |
| Publisher | : Clarkson Potter |
| Total Pages | : 162 |
| Release | : 2019-12-03 |
| Genre | : Cooking |
| ISBN | : 0525574662 |
Dive into the wide world of spices and herbs with more than 60 simple, elegant recipes that will spice up your kitchen game and improve your long-term health. Power Spicing is your primer to demystifying the healing powers of spices and their ability to fight cancer, reduce inflammation, protect your organs, burn fat, and boost your metabolism, all while enjoying flavor-packed dishes throughout the day. From turmeric that gives your morning latte an antioxidant boost to cayenne that infuses that bar-snack popcorn with an anti-inflammatory kick, this book is filled with recipes that add disease-fighting power to your daily routine. Registered dietitian nutritionist Rachel Beller teaches you how to build a spice pantry while sharing the health benefits of each and explaining how to help them work synergistically—for example, anti-oxidant, cancer-fighting garlic is even more effective when combined with rosemary. Whether you’re in search of quick tricks such as stirring paprika and sumac into homemade hummus or looking to boost your weeknight repertoire with a Glowing Green Frittata or Anti-Inflammatory Chickpea Curry, Power Spicing boasts countless ways to mix and match spices in order to get the most out of every dish you create.
