Gathers vegetarian recipes for breakfasts, soups, appetizers, salads, dressings, sauces, dips, main dishes, and desserts, and includes wheat-free, egg-free, and dairy-free recipes
Author: Rafael Rettner
Publisher: Book Publishing Company (TN)
Rev. ed. of: Great chefs cook vegan / Linda Long. 2008.
and tireless caterer Chef Del Sroufe and international entrepreneur Chef Chad
Sarno. Some vegan chefs are friends who have their own cookbooks and
understood the need to assist me through the process, such as dear friend, the
extraordinary ... Thanks to Chef Neil Annis for standing by to solve any culinary
Author: Linda Long
Publisher: Gibbs Smith
Author: Rose Arny
Category: American literature
Get your goth on with 60+ recipes from Beetle House restaurant, where “every day is Halloween” and guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and lovely. If you delight in ghoulish frights and movies like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead; then you’ll love the official cookbook of Beetle House, the Halloween-inspired restaurant with locations in New York and Los Angeles. The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil. Indulge in the Edward Burger Hands, a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado. You’ll also learn to make an array of spooky craft cocktails, from the Coco Skellington to the Beetle’s Juice. Plus if you’re vegan or vegetarian, The Nightmare Before Dinner has your spooky side covered, too—it offers a vegan alternative or ingredient swap for each and every recipe in the book! Throw your own goth-themed party! A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party. This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life.
A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party. This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life.
Author: Zach Neil
Publisher: Race Point Publishing
Hippie Kitchen's easy, affordable vegetarian recipes leave the one-half-cup-chopped routine behind. "We'd probably cook more," says author and food historian Jean Johnson, "if it wasn't a paint-by-numbers exercise. And why should the elite cooking authorities get to have all the fun? This is simple everyday food. The same delicious food women around the world have been making for centuries-food that's light years beyond brown rice." Hippie Kitchen also offers an ultrafast technique that Johnson calls "flash cooking." The book's ultimate goal is to help everyday cooks save 25% to 50% on their food bills simply by doing their own slicing and dicing. "This is a way to enrich our lives even as we tighten our belts during this economic slowdown," says Johnson. "And flash cooking gets beautiful seasonal vegetables to the center of our plates pronto." Laced with rock & roll lyrics, Hippie Kitchen: A Measurefree Vegetarian Cookbook is the second title in Johnson's measurefree cookbook trilogy. The first book, Cooking Beyond Measure: How to Eat Well without Formal Recipes came out in 2008. Sample Recipe Cinnamon Brandy Apples That plaintive voice of Neil Young: "I wanna live with a cinnamon girl." Ah, yes, if you make these homey stovetop apples, you just might have to go put on the tune. Even if the album's not around, once you're so beautifully fed, you are on your way to being "a dreamer of pictures...chasing the moonlight." Recipe Note Dissolve a spoon of arrowroot powder or cornstarch in a little cold water before adding to grated apple laced with lemon juice for a simmer. Cinnamon, nutmeg, pure vanilla extract, and little brandy turns these apples goopy and homey and good. Spoon Cinnamon Brandy Apples over most anything: oatmeal with raisins, steamed amaranth, nutty quinoa, cottage cream, plain yogurt. Or skip the stovetop scene and bake your apples under a lattice of Flax Meal Pie Crust (page 124). Details -Thickening agents like arrowroot and cornstarch clump in hot water, so make sure you've drawn from the cold tap. Use a teaspoon to a third cup of liquid. A heavy bottom pan plus vigilant stirring over fairly high heat will get the thickening action happening in short order. -I usually put the spices in while the fruit is softening and save the vanilla for the end. Then all's left to do is close your eyes, dream of pictures, and inhale the sweet down home aroma. How much cinnamon and nutmeg? Cinnamon's forgiving and adds sweetness, so a small spoonful works. On nutmeg, it doesn't take much of this peppery spice, so go for a conservative pinch until you find your stride. If vanilla sounds strange added to cooked apples, here's my story: It was Williams, Arizona. The Sixties. Bobbie Smith's kitchen. She was making applesauce and used a generous pour of vanilla. I've not tasted better before or since. Here's to you, Bobbie. You and Smitty and Wesley were such a righteous trip. -You'll notice there's lemon, not sugar or honey in Cinnamon Brandy Apples. That's because most of our apples have been bred to accommodate Americans' notorious lust for sweetness. It's also because once we quit dosing fruits automatically with extra sugars, we get a chance to truly savor the flavor-flavor that is often surprisingly plenty sweet in its own right. -Ditto on butter. There's none called for here. But I confess that a little pat allowed to melt over the top of warm apples can make you feel like chasing some serious moonlight. On Apple Varieties- During the fall it's a trip to get half a dozen different apples and line them up for a taste test. From there it's also fun to see how each behaves when cooked either stovetop or in the oven-what it carries in the way of flavor after heat turns it soft-how the form of the apple holds up and whether it tends to turn to sauce. I often have Galas or the somewhat sweeter Fujis on hand since slices straight off the core are so crisp and bright-albeit in the category of soda pop apples bred for the infamous American sweet tooth. Then again a tree I espaliered along the driveway gives equally sweet Jonagolds that invariably get munched directly from the branches. Still, when I get on a jag of eating Smoked Edam or Gouda and dark rye breads, I like tart Granny Smith's or Pippins-apples that invariably lead to a pie. The main thing is that we've come a long way from the desert of Delicious apples that dominated after the Second World War when we homogenized everything in sight. On Honey & Sugar- Friend Laurie Mercier said that when she was in Japan she had to seek out sweets when she wanted them. "They just aren't part of the Japanese diet," she said. "And you know, I didn't see a heavy person the whole time I was there." Even if you're not in Taj Mahal's heavy hippie mama camp, health care professionals question diets dosed in sugars for a range of reasons. And, of course, culinary observers around the globe point out that Americans are known for their excessive consumption of the coy and cloying white crystal. What to say except to go easy on the sugarama and the honey, whether it's Van Morrison's Tupelo or clover from bees that are tended by keepers with good ethics.
This is simple everyday food. The same delicious food women around the world have been making for centuries-food that's light years beyond brown rice." Hippie Kitchen also offers an ultrafast technique that Johnson calls "flash cooking.
Author: Jean Johnson
Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.
Monsanto, ConAgra, and Cargill, born in the United States, move abroad to
establish global networks of production and consumption. Jaffrey describes the
book as “[her] handpicked collection of the world's best vegetarian recipes for you
to cook at home. ... In thinking through models of cosmopolitanism, Bruce
Robbins invokes Neil Smith's rethinking of space: As Neil Smith has suggested,
rethinking the ...
Author: Martin F. Manalansan
Publisher: NYU Press
... Ogilvie's book for a cook Driver, Elizabeth; Whitecap, 2003 $16.95 paper [1-
55285-504-X] (Classic Canadian Cookbook Series) CIP ... McArthur, 1998
$19.95 [1-55278-002-3] CIP Oh no... not another vegetarian cookbook!! ...
Richard H.; Shaw, R.H., 2000$14.00 paper [0-9682876-1-1] Oil pollution as an
international problem: a study of Puget Sound ... Leeson, Neil, RESULTS In,
1996 $9.95 paper (0-9681117-0-X] The Oils and vinegars cookbook Plante, Jean
-François; Tango (illus.); ...
Author: Marian Butler
Vegetarian cookery . 1. ... Traduction de : Weight Watchers new international
cookbook . ... RM222.2 C90-96030-2 CIP SDNM 641.5'636 The Big Carrot
vegetarian cookbook : recipes from the kitchen of The Big ... ( Kiss the cook who
microwaves ) ' Includes many classic Maritime recipes ' . ... MRDS 646.7'8
Chesanow , Neil .
by chef - to - the - stars aka sha richmond If you don't have time to cook and you
live in southern Florida , call Ft . Lauderdale's Sublime Restaurant , the new
creation of internationally known animal rights ... Recommended appetizers
include Spicy Tempura Cauliflower Frito Misto , Fire Roasted Jumbo Whole
Artichokes and an array of vegetarian sushi . ... family farms , included celebrity
performers Billy Bob Thornton , Dave Matthews , John Mellencamp , Neil Young
and Sheryl Crow .
Author: Barbara Ketcham Wheaton
Publisher: G. K. Hall
Category: English imprints
Category: American literature
... ( Robin G . ) 641 . 6 ' 56596 Peanut butter planet : around the world in 80
recipes , from starters to ... Vegetarian cookery . I . Title . THE ultimate soup
cookbook : 641 . 8 ' 13 962 one - pot meals of comfort and joy / The Reader ' s
Digest Association , Inc . ; ( editor , Neil Wertheimer ) . ... 6 ' 69322 1001 ways to
cook rabbit : the complete domestic rabbit cook book / compiled and written by
Bob D Whitman .
Category: American literature
99 , 1853752681 More than 200 authentic and traditional recipes from Italy ' s
leading culinary magazine Indian Microwave Cookery Pandya ... 99 ,
0722536488 962799202X the World The best of Italy ' s regional Includes a
glossary and index Mayson , James dishes for vegetarians May , £17 . ... 50 ,
0762402466 Gunn , Neil M bestselling The Zone Witty comments about the
March , paper , £8 .
Category: Booksellers' catalogs
Cornucopia, on Dublin's Wicklow Street, has been serving up delicious vegetarian and vegan fare for more than 33 years. Their mission has always been to make great tasting, home produced, healthy food. At a time when plant-based eating is more popular than ever, Cornucopia is a pioneer in creating delicious meals packed with vegetables, legumes, fruits, herbs and spices. Whether you are a vegetarian, vegan or are trying to cut down on your meat intake, this book brings you punchy flavours and unique, satisfying dishes. With a wide range of ingredients and smart culinary tips and ideas, each recipe is a delight to cook in your own home. This is a cookbook for anyone who feels there is merit in reducing or limiting our consumption of animal-based foods, brought to you from Cornucopia's long-standing head chef Tony Keogh, the staff of Cornucopia and Aoife Carrigy.
The vegan cookbook from Dublin's famous vegan and vegetarian restaurant, Cornucopia.
Author: Tony Keogh
'Book Review Index' provides quick access to reviews of books, periodicals, books on tape and electronic media representing a wide range of popular, academic and professional interests. More than 600 publications are indexed, including journals and national general interest publications and newspapers. 'Book Review Index' is available in a three-issue subscription covering the current year or as an annual cumulation covering the past year.
Author: Beverly Baer
Publisher: Gale / Cengage Learning
ELENA THE COOK'S MAGAZINE COOKBOOK PREPARING FOR POWER
GETTING EXPERIENCED TO RIDE A TIGER ... GOING INTERNATIONAL
POWER PERSUASION ARNIE AND A HOUSE FULL OF COMPANY Cook ,
Thomas H. Cook's ... Rosalind Cox , June ; Neil Daniel & Bruce O. Boston Cox ,
Richard Cox , Thomas R. & Others Craft , Robert -Ed . Craig ... Dayan , Yael Deal
, Borden De Andrea , William L. INDIAN VEGETARIAN COOKBOOK GOD BLESS
US EVERY ONE !
Category: American literature
World at the End of Time . 18cm.400 ... 192. 25ill . £ 16.95 Ward Lock ( 2.92 ) 0
7063 7033 3 Graesser , Neil . ... Feast of Flavours : New Vegetarian Cuisine . ...
Quick After Work Cook Book : Quick and Imaginative Recipes for all Occasions .