Tag: recipes

Asian Pickles by Karen Solomon

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asian picklesA DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients.

Featuring 75 of the most sought-after pickle recipes from the East – including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more – Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources. (description from publisher)

The Banh Mi Handbook by Andrea Nguyen

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banh mi handbookA cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations.

Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen. (description from publisher)

Ceviche the Peruvian Kitchen by

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cevicheCeviche the Peruvian Kitchen is the first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche.

Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America’s ravenous taste for ethnic food.

From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, Ceviche the Peruvian Kitchen is the first authoritative cookbook to bring the delicious dishes from Peru’s lush jungles, Andean peaks, and seaside villages to US kitchens. (description from publisher)

Haute Dogs by Russell van Kraayenburg

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haute dogsHaute Dogs gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine.

Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond.

Just in time for summer, this indispensable guide will make your grilling extraordinary. (description from publisher)

 

Back to Butter by Molly Chester

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back to butterWhat if butter and other “banished” foods like eggs, cream, and bacon had the inherent potential to restore our health and well-being–and that of future generations? It’s a pretty good question, isn’t it?

Traditional foods are the real, whole, unprocessed ingredients of our ancestors’ kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down. Their value is once again gaining recognition. Traditional foods include: Grass-fed Meats and Wild-caught Seafood Organic, Farm Fresh Produce Pastured, Whole, and Raw Dairy Healthy Saturated Fats and Unrefined Oils Soaked and/or Sprouted Grains, Nuts, Seeds, and Beans Fermented Vegetables and Cultured Condiments Unrefined Sweeteners. Back to Butter explores these topics and more. Beautifully photographed and divided into two parts, Part I teaches you how to stock a traditional foods pantry and offers step-by-step guidance on the techniques and preparation methods practiced in traditional foods–including sprouting, soaking, and fermenting. Part II showcases more than 75 mouthwatering recipes, from main meals to side dishes, desserts, and more,

Learn just how nourishing and delicious it can be to revisit the wisdom of our ancestors and return Back to Butter. (description from publisher)

Drink the Harvest by Nan Chace

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drink the harvestPreserving the harvest doesn’t have to stop with jam and pickles!

Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later — a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you’ll love these delicious recipes. You’ll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.

Whether you’re looking for new ways to enjoy your garden’s bounty or want to experiment with pure concoctions made from farmers’ market finds, these recipes and techniques – including harvesting, canning, fermenting, and pasteurizing – will introduce you to a whole new world of garden goodness. (description from publisher)

Sweet Paul Eat & Make by Paul Lowe

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sweet paulIt began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “a trove of seasonal delights”, it is turning heads with its easy, elegant food and style-setting aesthetic.

Divided into Morning, Brunch, Noon and Night, with color palettes to match, Sweet Paul Eat & Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill and Pumkin Seeds and brunches like Smoke Salmon Hash with Scallions, Dill and Eggs. For lunch, there’s a super-quick Risotto with Asparagus and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, The World’s Best Cake.

Rustically chic craft projects – paper flowers make out of coffee filters, a vegetable-dyed tablecloth and a trivet from wooden clothespins – will captivate even those who are all thumbs. (description from publisher)

The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King

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liddabit sweetsChocolate Mint Meltaways. PB&J Cups. Chai Latte Lollipops. Cherry Cordials, Spicy Pralines, and the cult favorite, Beer and Pretzel Caramels. Plus candy bars-the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, inspired by commercial favorites (Snickers, Twix) but taken to new heights of deliciousness.

Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy-and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery.

The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to be fun. The flavor combinations, down-to-earth advice, and easy directions make this the guide to turn to whether making candy for a treat, a holiday, a gift, or a bake sale. (description from publisher)

The Naked Kitchen Veggie Burger Book by Sarah Davies and Kristy Taylor

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naked kitchen veggie burgerThe founders of the popular Naked Kitchen website unveil more than 100 of their favorite organic plant-based recipes for burger lovers everywhere. The recipes combine simple, wholesome ingredients to create a wide variety of scrumptious vegetable- and bean-based burgers and accompaniments that everyone can enjoy.

The Naked Kitchen Veggie Burger Book celebrates the burger in all its versatile glory–served on freshly baked buns, crumbled atop salads, added to pasta sauces, baked into taquitos, and more! Spanning a number of different ethnic influences, from Mexican to Mediterranean to Asian, these burgers are as nutritious as they are fun, flavorful, and redolent of homey goodness. The Naked Kitchen duo also present their favorite burger buns, condiments and toppings, sides and salads, fresh beverages, and “beyond burgers” recipes–for a superlative burger experience. Among the offerings: · Zesty Bean Burger · Southwestern Mini Sliders – Caramelized Onion Burger · Roasted Tomato Ketchup · Sweet Corn Ceviche · Crispy Sesame Green Bean Fries · Sweet Potato Beer Fries · Sun-Dried Tomato and Pepper Sausages · Pumpkin Seed Pesto · Sizzlin’ Satay ·  Pineapple Sunshine Cooler · Sparkling Raspberry Lemon Saki-tail. Each recipe includes a full-color photograph and is tagged with symbols indicating whether it is gluten free, soy free, and/or oil free. The authors also share numerous tips and tricks for easy preparation and storage. (description from publisher)

Plum: Gratifying Vegan Dishes by Makini Howell

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plumPlum Bistro, Seattle’s wildly popular vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. Sure to please both vegans and meat-eaters, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro features Plum’s flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more.

Bring home delicious vegan cuisine with the Plum cookbook! (description from publisher)