According to the National Day calendar, July is the month to celebrate a plethora of foods. First, It's National Grill Month and Picnic month, then you have the individual foods and condiments being observed: Baked Beans, Hot Dogs, Horseradish, Ice Cream Peaches. Also, you can't forget that "July belongs to blueberries". Hungry yet? Why not check out some of our cookbooks.
"People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cooks library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
Cook amazing vegan meals every day without worrying about complicated instructions or expensive grocery bills. These easy recipes optimize cheap, household staples for major flavor and variety. Readers will be amazed at how fast and affordable it is to throw together homemade vegan versions of their favorite cuisines, such as Italian, Vietnamese, Indian, Mexican, and more. These recipes avoid expensive and unhealthy processed foods, opting for fresh, nutritious ingredients that taste great and don't break the bank. For hectic mornings, Sweet Potato and Bean Breakfast Burritos are a delicious, filling and ready in under thirty minutes. Satisfy lunch cravings in a hurry with tasty, portable options like Veggie Gyros with Tzatziki, and Peach and BBQ Tempeh sandwiches. Cooking on a budget has never been more exciting, with recipes like Sesame Ramen and Mint and Pea Pesto Pasta, which uses toasted walnuts, rather than more expensive pine nuts, for a cheesy effect. While store-bought vegan baked goods can be pricey and full of additives, sweets like Peanut Butter Pretzel Truffles and Double Chocolate Mocha Cookies are quick and fun to whip up at home. With soups and stews for warming family meals and snacks to impress even meat-loving guests, this book is the perfect companion for anyone looking to add more plant-based meals to their diet, the easy way.
Every cook struggles over making side dishes, from choosing what goes best with the main course to getting stuck in a rut making the same tired green beans and rice. But this destined-to-be-dog-ear'd compendium of side dishes changes all that; more thorough than any other cookbook, our first complete compilation of side dishes offers 1,001 perfect recipes for tonight and every night, whether you only have a few minutes or need your next dinner-party go-to.-- Amazon
"Cookbook of recipes and culinary food pairings for beers from across the globe including information needed to know and understand beer and its interactions with food and the palate."-- Provided by publisher.
Heatter has collected recipes for some of her classic, foolproof desserts, ranging from the comforting and every day to the extravagantly special. She believes that happiness is baking: making, eating, talking about, reading, and writing about baked goods-- and especially in sharing them. -- adapted from jacket and perusal of the book
Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less. -- amazon.com
From breakfast through brunch, lunch, and dinner (with some sweet treats for dessert), the book is packed full of recipes and cooking techniques designed to help readers create their own unique American diner experience.
Through several visits to America, Kenny McGovern spent time observing the traditions and treats offered by American diner outlets to customers around the clock. As well as experiencing the delicious dishes on offer, Kenny immediately became captivated by the atmosphere and community connection offered by local eateries. The value placed on the local diner cannot be overstated and their ethos is to be admired - honest cooking, delicious food and reasonable prices, accompanied by service with a smile
"If Julia Child had cooked with cannabis, this is the kind of food she would have created. Chef Andrea Drummer guides home cooks through an adventure of the palette. Based on the firm belief that taste always comes first, Cannabis Cuisine shares the secrets of using marijuana as an ingredient that makes a dish even more delectable. Like a fine wine, cannabis is meant to be paired according to its unique profile. With every dish, Le Cordon Bleu-trained Chef Drummer looks to the textures, flavors, and scents of the bud and how to masterfully pair it with ingredients for truly sumptuous meals."-Back cover.
Where cooking and baking traditions meet contemporary flavors--120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.
Get to know the foreign-born chefs who are transforming America's culinary landscape and learn how to make their signature dishes in your own kitchen.
Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang's shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson's salmon gravlax and lovage; and Miro Uskokovic's Hungarian pancake torte. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.
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