WOW! This SECOND EDITION is better and more comprehensive than the first, which was awarded COOKBOOK OF THE YEAR!."This cookbook makes a perfect gift for weddings, graduations and other new beginnings. You can be eating a healthy, delicious the day it arrives. How do we know that? One of the Sections is called Training Wheels Meals!" AMAZON REVIEW"It's like having a cooking instructor in you kitchen" BOOKLOCKER REVIEW"This is the book you need if you want to really understand cooking and turn out great meals" ALBRIS REVIEW
This thought-provoking book offers short readings on a wide variety of topics prompted by Dr. Ed Cook's engagement with culture and the Christian faith. In the age of sound bites and instant gratification, we sometimes forget that elements of our life deserve more consideration than can be expressed in tweets, posts, and Facebook status updates. The chapters are short, the writing is pithy, and the pages will prompt readers to develop and contemplate their own questions regarding this brave new world in which we find ourselves at the start of the twenty-first century. Just as in life, the joy is often in the journey rather than the destination. The richness of this reading experience may often be found in the questions contemplated rather than in answers discovered. So read, enjoy, and think a bit. You may not agree with everything presented but remember, no offense is intended because, after all, what's offered is just a thought.
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite. From the Trade Paperback edition.
Sightseein' and RVin': Travel Adventures After 50 chronicles six years of fulltime RV travels and discoveries across our country, as told through e-mail newsletters.
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
TV chef Ed Halmagyi shows just how easy it is to create hundreds of yummy dishes in a mere 10 minutes from assembling the ingredients to serving up the inviting offering.
Within these pages of "FROM BLACK TO BLUE", you will see through the eyes of a young boy, death up close and personal. Also you will understand southern law in action causing absolute fear to the bones. As he move forward leaving the south, traveling to Chicago at a very young age, caused this young fellow to grow up at a fast paste. The life style of the residents in this town by far was as different as day and night from his southern up brining. The law, excuse me, the police in Chicago was as different as day and night from the law in Arkansas. Moving to Los Angeles was and is the life changing experience. Pay close attention, you'll enjoy this fast trip you are about to take. From Pine Bluff to serving on one of the most fierce police agencies in America, LAPD SWAT.
A revolutionary cookbook that moves the humble side dish to centre stage. Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway 'eat with potatoes' or 'serve with seasonal greens' line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! Here it's the 'two veg' rather than the meat which are given the spotlight: you'll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes. Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.
Relax. Take a deep breath. It’s just food. But it’s delicious, fantastic and achievable food. Food that makes you and your family smile; food that impresses your guests; food that makes you feel like a champion; and food that winds back the stress levels. These are the reasons that Fast Ed has written this new book – his first in 5 years. It’s jam-packed with a new collection of Ed’s favourite easy recipes, brimming with flavour, but low on the difficulty scale, and designed with one purpose in mind – to help you and your gang eat better and love life more. After all, isn’t that sense of joy the whole reason for getting people together around a table? With 52 complete meals, in three main chapters – Hearty, Healthy and Easy – you’ll have a new recipe to try each week of the year.
Some forks in the road simply provide a side trip or detour. Others alter the shape and meaning of a person's life. As Ed Cook writes, "My new life began the day I didn't kill myself." Choosing life on April 28, 1976 resulted in Ed's life moving in an entirely new direction. That day began a fifteen-month journey from addiction to recovery and from atheism to faith. What could have been an overly sober story is kept enjoyably readable with infusions of wit and wisdom. Hearing another's story often prompts us to think about our own stories and learn from them. You may find that by reading Prisoner of Hope, you may learn more about yourself than about Ed Cook.
In The Human Tradition in the New South, historian James C. Klotter brings together twelve biographical essays that explore the region's political, economic, and social development since the Civil War. Like all books in this series, these essays chronicle the lives of ordinary Americans whose lives and contributions help to highlight the great transformations that occurred in the South. With profiles ranging from Winnie Davis to Dizzy Dean, from Ralph David Abernathy to Harland Sanders, The Human Tradition in the New South brings to life this dynamic and vibrant region and is an excellent resource for courses in Southern history, race relations, social history, and the American history survey.
Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________ An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. _____________ THE PERFECT SPRING MENU Globe artichokes with lemon and herb butter One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb broth Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit posset An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
One of the neighborhood grandmothers used to tell my mother: “If Bobby wants to eat chocolate cake for breakfast...let him eat the cake...it has all the things that are good for him...eggs, flour, butter, milk, and chocolate!” Not exactly the advice of today, however the ladies of the Kingston Presbyterian Church must have agreed because over half of the 425 recipes in this cookbook are for desserts. Loaded with historic recipes, this cookbook is guaranteed to return you once again to your grandma's kitchen.To be sure that you get the same results that grandma did you will need to use period ingredients: real butter, cream, and so on, when using these recipes. Otherwise, they will not taste the same and some may not work at all. Old recipes were designed for use with unbleached flour and often will not work with bleached flour because of additives and bleaching agents that cause the flour to act differently. The recipes also may not work properly when you substitute modern ingredients for the use of lard in cooking. Old recipes also used different units of measurement than we do today. Standardized measurements did not appear until 1896. Where teaspoons or tablespoons are mentioned they are the spoons people ate or served with, a cup meant a teacup and a glass or tumbler was a small water glass. Readers are forewarned of other challenges to preparing these recipes. For instance, often the recipes are simply a list of ingredients without instructions. Cooking times and temperatures are a more modern invention and a recipe like the one for Beaf Loaf tells us to “Bake an hour and a quarter” but is silent as to the oven temperature. On the other hand, the recipe for Oyster Pie says to “bake in a quick oven” without mention to how long to bake the pie. Or, for that matter what a “quick oven” means. Other instructions like “cook until done” or “milk to make a batter” may also challenge readers aspiring to cook like their grandmother and/or great grandmother. Quite a challenge, but I am sure your grandmother will be there with you helping you recreate history!
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