Market Restaurant Bar Cookbook

Author: Carl Schroeder
Publisher: Rowman & Littlefield
ISBN: 1493019740
Size: 38.95 MB
Format: PDF, Mobi
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Carl Schroeder, Chef/Owner of Market Restaurant + Bar in Del Mar, California, grew up in La Jolla and has San Diego in his soul. He knows the lay of the land here and is dedicated to working with local farmers and fishermen. San Diego is, after all, a coastal city with an abundance of seafood and access to fresh farm produce. He has a passion for organic, natural and locally sourced products and his cuisine is inspired by those seasonally fresh and local ingredients. Market Restaurant + Bar Cookbook’s one hundred and forty recipes are from Schroeder’s daily-changing menu and were carefully adapted for the home cook. He gently guides the readers to the best local ingredients by season and shows them how to turn those ingredients into great food: from Bacon-Wrapped Pork Tenderloin and Slow-Roasted Pork Shoulder in Fall to Pan-Seared Chilean Sea Bass in Winter toSweet Pea Salad and Creamy Pepper Vinaigrette in Spring to Yellowtail Tartare and Dungeness Crab in Summer.

100 Things To Do In San Diego Before You Die

Author: Maria Desiderata Montana
Publisher:
ISBN: 1681060221
Size: 42.59 MB
Format: PDF
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Sprawling over forty-five hundred square miles, San Diego is the second most populous county in California, and fifth largest in the United States. Boasting seventy miles of coastline and one of the most moderate climates in the world, it’s no wonder more than three million residents have settled into this corner of the nation. Whether you like to surf the ocean waves, cruise the coastal highways, hike through arid canyons, snowboard in the mountains, or enjoy a cool desert evening, everything is within a day’s drive. First discovered by Spanish explorers in 1542, the region waited over three hundred years to become an official state. Today, it’s home to a large military presence, including major bases for the US Navy, US Marine Corps, and US Coast Guard. It’s also a magnet for cutting-edge technology and science, including some of the most renowned educational institutions in California. The temperate climate is also a major contributor to the top-tier agriculture and tourism industries. So whether you’re a Southern California native or just dreaming you are, 100 Things to Do in San Diego Before You Die is packed with obvious and not-so-obvious opportunities to discover the best that San Diego has to offer.

The Restaurant Martin Cookbook

Author: Martin Rios
Publisher: Rowman & Littlefield
ISBN: 1493022334
Size: 45.60 MB
Format: PDF
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From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martín Rios’ humble charm and exceptional culinary talent have won him accolades on the national scale. A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martín Cookbook offers sophisticated recipes––some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes––that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.

Battersby

Author: Joseph Ogrodnek
Publisher: Grand Central Life & Style
ISBN: 145555331X
Size: 33.67 MB
Format: PDF, Mobi
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Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame. Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. And the recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--will make your meals memorable!

The Lemonade Cookbook

Author: Alan Jackson
Publisher: St. Martin's Press
ISBN: 1466838663
Size: 39.44 MB
Format: PDF, ePub, Docs
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The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette. A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts—from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease.

Bountiful

Author: Todd Porter
Publisher: Abrams
ISBN: 1613125542
Size: 42.79 MB
Format: PDF, Mobi
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Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over 38 fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful ,offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars and Gin Cocktail with Pomegranate & Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd's childhood on a cattle ranch in Oregon and Diane's journey from Vietnam to the United States, this cookbook shares the couples' beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit and sharing a home cooked meal with those you love. Praise for Bountiful: “It’s always nice to see power food bloggers put out cookbooks that are a print manifestation of what drew readers to their websites in the first place.” —Austin American-Statesman

San Diego Chef S Table

Author: Maria Desiderata Montana
Publisher: Rowman & Littlefield
ISBN: 1493001779
Size: 43.98 MB
Format: PDF
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San Diego is a vivacious and active food community whose eating habits are unpretentious yet familiar, conspicuous yet simple. Famous for supporting a health-conscious lifestyle, with an abundant supply of fresh and organic products at their fingertips, the attitude of the chefs and diners alike is friendly and laid-back. From kitchen celebrities and James Beard recognized chefs, to those who simply just love to cook, priding themselves on being eco-conscious, using only sustainable meats and seafood, the restaurants in San Diego are quickly becoming enchanting places, suitable for even the most discerning of palates. The colorful California modern cuisine will tempt your taste buds with fusions of imaginative textures and flavors. With recipes for the home cook from over 60 of the city's most celebrated restaurants and showcasing around full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Diego Chef's Table is the ultimate gift and keepsake cookbook.

San Diego Food Finds Best Local Eats

Author: Maria Desiderata Montana
Publisher:
ISBN: 9781946931016
Size: 16.31 MB
Format: PDF, Docs
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This comprehensive food guide is branded from the top online food blog San Diego Food Finds (sandiegofoodfinds.com), by nationally recognized author and San Diego's most notable food writer Maria Desiderata Montana. Get the inside scoop on the best local eats from over 300 restaurants in America's Finest City, plus a guide map, photos, and Maria's popular California Fish Taco recipe. Written for residents and visitors alike, discover unique and trendy eateries using local ingredients and traditions.

Everything I Want To Eat

Author: Jessica Koslow
Publisher: Abrams
ISBN: 1613121962
Size: 31.52 MB
Format: PDF
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**Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection** The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with. The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: Raspberry and cardamom jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook. Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan. Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.

Bistronomy

Author: Katrina Meynink
Publisher: Allen & Unwin
ISBN: 1743438664
Size: 22.35 MB
Format: PDF, Docs
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The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.