saltie a cookbook

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Saltie

Author : Caroline Fidanza
ISBN : 9781452103020
Genre : Cooking
File Size : 90. 31 MB
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Features seventy-five recipes from the Brookyln sandwich shop and eatery, including curried squash and red lentil soup, succotash, a scuttlebutt sandwich, and saffron lassi.

Dinner At The Long Table

Author : Andrew Tarlow
ISBN : 9781607748472
Genre : Cooking
File Size : 45. 37 MB
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ANDREW TARLOW has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. From the acclaimed owner of Brooklyn’s Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman’s, and the Wythe Hotel comes this debut cookbook capturing a year’s worth of dishes meant to be shared among friends. Personal and accessible, Dinner at the Long Table brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey. Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with ANNA DUNN, the editor in chief of the company’s quarterly magazine Diner Journal, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.

Paper Passion Perfume

Author : Geza Schoen
ISBN : 3869305010
Genre : Paper
File Size : 76. 45 MB
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Paper Passion Perfume captures the unique bouquet of freshly printed books. Designed by boutique perfumer Geza Schoen in close consultation with Gerhard Steidl and in collaboration with Wallpaper* magazine, the perfume expresses that peculiar mix of paper and ink which gives a book its unmistakable aroma, along with the fresh scent which a book opened for the first time releases. Schoen spent days in the depths of the paper-filled Steidl headquarters in Göttingen, sifting through books, papers samples and inks, to find inspiration for a perfume that is true to books, wearable, and which ages well in time just like a good book. It took Schoen seventeen trials to preserve in his words, the right balance between the smell of paper as such and an enjoyable perfumistic aesthetic. The elaborate packaging of Paper Passion Perfume does more than justice to the perfume within. The packaging is a real book with a hidden cut-out compartment in which the bottle sits. The first pages of the book contain texts on the pleasures of paper and the Paper Passion project by Nobel Laureate Günter Grass, Karl Lagerfeld, Geza Schoen and Wallpaper* Editor-in-Chief Tony Chambers. The end product is a unique perfume, an homage to the luxurious sensuality of books and in Karl Lagerfelds words, the silent smell of paper. Geza Schoen, born in 1969 in Kassel, has worked for nearly twenty years as a perfumer. He enjoyed professional success at a young age when he won the pitch for the first Diesel fragrance in 1994, while still in his education. While working for Haarmann & Reimer, which later became Symrise, Schoen travelled to Paris, New York, Singapore and Buenos Aires, researching perfumery in local markets. He launched his Escentric Molecules series in 2005, after Schoen was introduced to British branding expert Jeff Lounds and his friend graphic designer Paul White, and This Company was formed. Schoen is currently working on a series of fragrances called The Beautiful Mind, inspired by women admired for their intellects.

Flour Too

Author : Joanne Chang
ISBN : 9781452127408
Genre : Cooking
File Size : 84. 95 MB
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The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

A Boat A Whale A Walrus

Author : Renee Erickson
ISBN : 9781570619274
Genre : Cooking
File Size : 45. 5 MB
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One of the country's most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

I Like Pig Recipes And Inspiration From New York City S Pig Island

Author : Jimmy Carbone
ISBN : 9781634615983
Genre : Cooking
File Size : 69. 23 MB
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Jimmy Carbone, the producer of Pig Island, New York CityÕs definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state areaÕs agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home.Ê Recipes from more than two dozen NYC chefs, regional farmers, and traditional butchers include: ¥ Country-Style Ribs Char Siu from The Art of Eating In author Cathy Erway and award-winning chef Noah Berland ¥ Crispy-Fried Pork Skin by Doug Keiles, Pit Master for the Ribs Within Competition BBQ Team in Hillsborough, NJ Ê ¥ Embarrassingly Easy Oven-Baked Ribs courtesy of The Piggery, an Ithaca, NY, heritage hog farm ¥ Farm-Stand Choucroute Garni by East Village (NYC) restaurant Jimmy's No. 43 ¥ Jesse JonesÕ Strudel with Apple-Braised Pork Shanks and Sweet Hannah Sauce by NJ Chef Jesse Jones ¥ Joe DoeÕs Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC ¥ KingÕs Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom ¥ Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie ¥ Leftover Pulled Pork with Big White Beans by author Rachel Wharton ¥ Maple Bacon Sticky Buns from Heather Carlucci, co-founder of Chefs for The Marcellus. ¥ Olive-Brined Tenderloin by Peter Giannakas, chef and owner of Ovelia Psistaria and Bar in Astoria, Queens ¥ Pasta with Shoulder Bacon, Beer & Cream from Jimmy's No. 43 The book also contains beautiful photography by John Taggart, including four photo essays detailing the road to Pig Island from farmer to butcher to restaurant to chef as a whole hog is broken down and prepped. These essays include:Ê ¥ Jonathan WhiteÕs Bobolink Farm-Style Caja China, taken at Bobolink Dairy and Bakehouse in Milford, NJ ¥ Old World Butcher: The East Village Meat Market Breaks Down a Whole Hog, at one of the last remaining traditional Ukrainian butcher shops in NYC ¥ Sam BarbieriÕs Competition BBQ Pork, with the Fugheddaboutit BBQ team ¥ Patty JacksonÕs Cotechino Making, follow the chef in her kitchen as she prepares this dish

The Unofficial Harry Potter Cookbook

Author : Dinah Bucholz
ISBN : 1440508526
Genre : Juvenile Nonfiction
File Size : 47. 25 MB
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Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall. A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as: Treacle Tart--Harry's favorite dessert Molly's Meat Pies--Mrs. Weasley's classic dish Kreacher's French Onion Soup Pumpkin Pasties--a staple on the Hogwarts Express cart With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure make even Mrs. Weasley proud!

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