Smitten Kitchen Every Day


Book Description

NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!







American Miller


Book Description




30-Minute Paleo Meals


Book Description

"Simple, wholesome ingredients. Delicious and nutritious meals. Reduced inflammation and supercharged energy levels. And all possible in 30 minutes or less? Absolutely!" -- From dust jacket.




More Than Poutine


Book Description

"More Than Poutine" is written by an expat Canadian. It contains recipes for the traditional national and regional delicacies of Canada, as well as many homemade versions of the commercially available sauces, snacks, and treats that are only available in Canada.




The Country Gentleman


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The Gluten-Free Guide to Italy


Book Description

The Gluten-Free Guide to Italy is part of a series of guides, designed to promote healthy gluten-free travel all over the globe. It features over 2000 gluten-free venues with key information such as location, telephone, website, and prices. It also features a Gluten-Free Italian 101 section with lots of vocabulary help in 5 languages for ordering gluten-free food.




Gluten-Free Food Science and Technology


Book Description

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775




Eye Level


Book Description

FINALIST FOR THE NATIONAL BOOK AWARD FOR POETRY Winner of the Walt Whitman Award of the Academy of American Poets, selected by Juan Felipe Herrera For years now, I’ve been using the wrong palette. Each year with its itchy blue, as the bruise of solitude reaches its expiration date. Planes and buses, guesthouse to guesthouse. I’ve gotten to where I am by dint of my poor eyesight, my overreactive motion sickness. 9 p.m., Hanoi’s Old Quarter: duck porridge and plum wine. Voices outside the door come to a soft boil. —from “Phnom Penh Diptych: Dry Season” Jenny Xie’s award-winning debut, Eye Level, takes us far and near, to Phnom Penh, Corfu, Hanoi, New York, and elsewhere, as we travel closer and closer to the acutely felt solitude that centers this searching, moving collection. Animated by a restless inner questioning, these poems meditate on the forces that moor the self and set it in motion, from immigration to travel to estranging losses and departures. The sensual worlds here—colors, smells, tastes, and changing landscapes—bring to life questions about the self as seer and the self as seen. As Xie writes, “Me? I’m just here in my traveler’s clothes, trying on each passing town for size.” Her taut, elusive poems exult in a life simultaneously crowded and quiet, caught in between things and places, and never quite entirely at home. Xie is a poet of extraordinary perception—both to the tangible world and to “all that is untouchable as far as the eye can reach.”




Powerful Places in Wales


Book Description

Linking particular places to tales of King Arthur, Merlin, shape-shifting Cerridwen with her cauldron, and to other stories in the Welsh medieval epic, the Mabinogi, this guide provides the hidden meanings of Wales' megalithic sites and holy wells.