The Pig: Tales and Recipes from the Kitchen Garden and Beyond

by Robin Hutson
The Pig: Tales and Recipes from the Kitchen Garden and Beyond
Author: Robin Hutson
Publisher: Hachette UK
Total Pages: 641
Release: 2019-08-01
Genre: Travel
ISBN: 1784726230
GET BOOK

The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories. Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny. The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home. Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. Praise for the book: 'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels: Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'

The Pig: Tales and Recipes from the Kitchen Garden and Beyond

by Robin Hutson
The Pig: Tales and Recipes from the Kitchen Garden and Beyond
Author: Robin Hutson
Publisher: Mitchell Beazley
Total Pages: 641
Release: 2019-08-01
Genre: Travel
ISBN: 1784726230
GET BOOK

The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories. Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny. The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home. Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. hr Praise for the book: 'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels: Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'

Passion of Barbeque

by Kansas City Barbeque Society
Passion of Barbeque
Author: Kansas City Barbeque Society
Publisher: Hyperion Books
Total Pages: 180
Release: 1992-05
Genre: Cooking
ISBN:
GET BOOK

Until now, this excellent, one-of-a-kind cookbook has been available only through mail order--and still has managed to sell more than 50,000 copies. The popular cooking reference features 123 mouth-watering, award-winning and backyard favorite recipes for meat, chicken and fish dishes.

In My Kitchen

by Deborah Madison
In My Kitchen
Author: Deborah Madison
Publisher: Ten Speed Press
Total Pages: 298
Release: 2017-03-28
Genre: Cooking
ISBN: 0399578897
GET BOOK

Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use. Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

Always Home: A Daughter's Recipes & Stories

by Fanny Singer
Always Home: A Daughter's Recipes & Stories
Author: Fanny Singer
Publisher: Vintage
Total Pages: 336
Release: 2020-03-31
Genre: Biography & Autobiography
ISBN: 1524732524
GET BOOK

A cookbook and culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life. In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

Growing with the Seasons

by Frank Giannangelo
Growing with the Seasons
Author: Frank Giannangelo
Publisher: Sunstone Press
Total Pages: 210
Release: 2008
Genre: Organic gardening
ISBN: 0865346267
GET BOOK

"Growing With The Seasons" gives many tools and plans for the garden, but lets the reader assemble them as they want and need, traveling the roads of personal discovery, reaching a fruition that is productive, satisfying, and universal.

Irish Traditional Cooking

by Darina Allen
Irish Traditional Cooking
Author: Darina Allen
Publisher: Kyle Books
Total Pages: 1085
Release: 2018-11-05
Genre: Cooking
ISBN: 085783696X
GET BOOK

Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.

Living High Off the Hog

by Michael Olson
Living High Off the Hog
Author: Michael Olson
Publisher: Appetite by Random House
Total Pages: 439
Release: 2019-09-17
Genre: Cooking
ISBN: 0147531179
GET BOOK

A carnivore's love letter to one of the most versatile, affordable and tasty types of meat: pork. After 30 years as a professional chef, Michael Olson knows how to get the most out of his food. These days, he's also a teacher and dinner-maker-in-chief, so he understands what home cooks are looking for when it's time to eat. In Living High Off the Hog, Michael shares his wealth of knowledge and over 100 of his favorite pork recipes. First, he gives you a rundown on everything you need to know about pork--how to buy, store, butcher and prep various cuts, along with special sections on deli meats, charcuterie and BBQ. From there, he shares his must-have pantry items and most-used cooking techniques to set you up for success as you work through four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and Crispy Pork Belly, you'll find a huge variety of tastes and textures to explore. For special occasions, you can dig deep into the low-and-slow world of BBQ and experiment with one of his recipes for ribs, learn a new skill with a porchetta roast, or go hog wild and try your hand at roasting a whole pig. With Michael's expert guidance, sense of humor and warm encouragement, you'll find recipes and learn techniques to cook familiar classics, as well as expand beyond your regular repertoire with exciting new ideas for all cuts of pork. Whether he's cooking a laid-back meal with his wife, fellow chef Anna Olson, or entertaining a large group, Michael's main goal is to create simple yet delicious dishes from scratch, and enjoy them with those he loves. For Michael, that's what "living high off the hog" is--the good life of combining good food and great company around your table.

The Jemima Code

by Toni Tipton-Martin
The Jemima Code
Author: Toni Tipton-Martin
Publisher: University of Texas Press
Total Pages: 264
Release: 2022-07-01
Genre: Cooking
ISBN: 1477326715
GET BOOK

Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.