Gourmet on a Hot Plate


Book Description

Judy Alter cooks in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. She cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities-and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.Alter is the author of three previous cookbooks: Cooking My Way through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs, and a contributor to Bake, Love, Write and We'd Rather Be Writing. Her recipe for Doris' Casserole has been included in so many books it's almost an American classic by now.




Hot Plate


Book Description

Presents a collection of barbecue recipes intended for outdoor cooking that feature such traditional Asian flavors as lemongrass, sriracha, turmeric, cumin, tamarind, coconut, and pineapple.




The Brokeass Gourmet Cookbook


Book Description

BrokeAss Gourmet is the premier food and lifestyle blog for folks who want to live the high life on the cheap. The blog features recipes that are always under $20, along with great advice on inexpensive but delicious beers, wines, and cocktails, plus other topics relating to the BrokeAss Gourmet lifestyle. The site and its vivacious founder, Gabi Moskowitz, have garnered thousands of followers and received national publicity, including being featured on MSN Money and Time.com. Gabi has also contributed several videos to "Appetites,” the number-one food app on iTunes. Now this first ever The BrokeAss Gourmet Cookbook offers more than 200 delicious and easy recipes for a variety of meals, from soups and starters to main dishes and desserts. And once the pantry is stocked, all the other ingredients can be bought for $20 or under.




Gourmet Lab


Book Description

Hands-on, inquiry-based, and relevant to every studentOCOs life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6OCo12. This collection of 15 hands-on experimentsOCoeach of which includes a full set of both student and teacher pagesOCochallenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lessonOCOs connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?"




Food by Fire


Book Description

Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.




Texas on the Plate


Book Description

Among the more than 150 recipes are upscale interpretations of traditional favorites like chili and barbecued brisket as well as adventurous dishes such as Grilled Portabello Pizzas, Shark Steaks Grilled in Hoja Santa with Sun-Dried Tomato and Walnut Pesto, Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy, Quinoa with Lentils and Curry, and Texas Trifle with Raspberries and Custard Cream. The lavish color photographs of scenic photographer Bob Parvin and food photographer Ralph Smith capture the glory of the Lone Star landscapes and foods.




Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher


Book Description

Whether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America's preeminent writers about gastronomy. But to limit her to that genre would be a disservice. She was passionate and well–traveled, and her narratives fill over two dozen highly acclaimed books. In this collection of some of her finest works, we learn that Fisher's palette was not only well trained in gastronomical masterpieces, but in life's best pleasures as well. Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher is an instructional manual on how to live, eat, and love brought together by prolific researcher and culinary enthusiast Anne Zimmerman. With great care she has selected essays that sometimes forgive our lustful appetites, yet simultaneously celebrate them, as in "Once a Tramp, Always . . . " and "Love in a Dish," which guides us down the path to marital bliss via the family dining table. It is through this carefully chosen selection, which includes two essays never before collected in book form, that we encounter Fisher's bold passion for cuisine and an introduction to her idea of what constitutes the delicious life.




THE DAILY GOURMET COOK BOOK


Book Description

If you have ingredients, have time and want to cook but are short on ideas for your next party... The Daily Gourmet Cookbook would be your best kitchen companion. With countless creative ideas, well illustrated pictures and interestingly descriptive recipes, this book gives you the confidence to think beyond your daily cooking, making every dish a gourmet dish. This book will help you to go way beyond the recipies given in it. So use the ingredient sections to learn about gourmet ingredients and recipe variations to create your own innovative set of recipes. So grab a whisk, put on your aprons and enter your kitchen with The Daily Gourmet Cookbook to set on a gastronomically satisfying culinary journey. Bon Appetit!In The Daily Gourmet Cookbook, Radhicka has shared wonderful weekend and party cooking ideas. As you read through the book you will find more than just recipes.This book can play a perfect host to your party by giving you great ideas to entertain your guests. Each recipe has been created to help you plan your innovative party menu. You will come across unconventional yet easy to make recipes, that will leave your guests wonderfully amazed.This book is an A-Z compilation of hand-picked gourmet ingredients. For each alphabet you will come across two ingredients with their detailed write-up followed by a recipe for each ingredient. The description of each ingredient will give you an insight on its origin, availability, growing conditions, culinary uses and cooking methods. Once you learn about the ingredient you will come across a recipe using that ingredient. Each recipe is scrumptiously illustrated with pictures for suggested serving options and ideas for presentation. The interactive more ideas section with each recipe gives you a plethora of options to play around with.So go ahead, take time out and enjoy cooking each recipe with love and passion.




The Amateur Gourmet


Book Description

“A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. • Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. • Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. • Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure. Praise for The Amateur Gourmet “For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook “A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News “Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post “A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef




The Third Plate


Book Description

"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.