The French Market Cookbook

Author: Clotilde Dusoulier
Publisher: Clarkson Potter
ISBN: 0307984834
Size: 73.49 MB
Format: PDF, ePub
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Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

My Paris Market Cookbook

Author: Emily Dilling
Publisher: Skyhorse Publishing, Inc.
ISBN: 1634508645
Size: 20.27 MB
Format: PDF, Mobi
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Based on Emily Dilling’s popular blog, parispaysanne.com, My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes takes readers on a tour of Paris’s growing artisanal and craft food scene. Visits to markets with local farmers, coffee roasters, and craft brewers in the city offer insight into the exciting development of local food movements in the city of lights and its surrounding region. Complete with seasonal recipes inspired by local products, farmers, chefs, restaurants, and cafés, My Paris Market Cookbook brings the experience of shopping for, and cooking with, fresh locally grown products into readers’ homes and kitchens. A guide for a new generation of culinary travelers, My Paris Market Cookbook provides curious cooks and avid Francophiles with an unique itinerary for rediscovering the city, including tips on how to find the best off-the-beaten path natural wine bars, craft breweries, urban gardens, and farm-to-table cafés and restaurants. It’s the perfect handbook for travelers, food lovers, or anyone visiting or living in France—and those of us who just want to cook and eat like we do! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

In A French Kitchen

Author: Susan Herrmann Loomis
Publisher: Penguin
ISBN: 1592408869
Size: 75.68 MB
Format: PDF, Mobi
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A delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis?an expat who long ago traded her American grocery store for a bustling French farmer's market?demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis's adopted home, from runway-chic Edith, who has zero passion for cooking?but a love of food that inspires her to whip up an array of mouthwatering dishes?to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.

Patricia Wells At Home In Provence

Author: Patricia Wells
Publisher: Simon and Schuster
ISBN: 0684815699
Size: 73.91 MB
Format: PDF, ePub, Mobi
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A culinary tour of the author's farmhouse in Provence offers 175 recipes, including olive oil brioche, grape harvest cake, and duck with lime and honey

Live Raw Around The World

Author: Mimi Kirk
Publisher: Skyhorse Publishing, Inc.
ISBN: 1626364966
Size: 20.55 MB
Format: PDF, Docs
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Voted PETA’s sexiest vegetarian over 50—at age 70—Mimi Kirk is uniquely positioned to share her raw food recipes and lifestyle secrets from her travel around the globe. Everyone knows that eating well makes you feel good, bu

The Veganopolis Cookbook

Author: David Stowell
Publisher: Agate Publishing
ISBN: 1572841109
Size: 28.99 MB
Format: PDF, Mobi
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Presents seventy recipes from the Portland vegan restaurant, with advice on ingredients, cooking techniques, and stocking a vegan pantry.

Esquire

Author:
Publisher:
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Size: 71.29 MB
Format: PDF, ePub
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The Oxford Companion To Food

Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 019104072X
Size: 11.25 MB
Format: PDF, Docs
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.