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Savor celebrates the art and pleasure of beautiful charcuterie boards and platters--demystified and made simple! Perfect for any holiday or special gatherings, these aesthetically pleasing snacking boards will be the life of the party.
Serving boards possess an uncanny ability to mirror the mood of a host and transform a room's ambiance as friends and family gather around them to both eat and enjoy time together. This book lavishly details how to create memorable and delicious serving boards, no matter the season or the occasion.
Inside Savor, you'll find:
Savor:
Expert advice and insights provide strategies and approaches for composing boards that balance flavor profiles and textures, using elegant and inventive recipes. Elevate your home entertaining with Savor!
Surprise & delight with charcuterie masterpieces!
It's time to elevate your hosting game. You can make every gathering an unforgettable experience with the magic of creative charcuterie and grazing boards. Whether you're hosting a casual get-together or a more sophisticated soirée, Show Boards offers delicious designs for edible art that will wow your guests--from the Wildflower Crudités display and Solar System spread to the Boom Box Board and Charcuterie Chalet. Step-by-step instructions and clear photos help you create platters filled with artistry and amazing food. - Treat your guests to fifty picture-perfect boards that defy expectations
By Francis Foucachon, with new foreward by Douglas Wilson
FOOD FOR THOUGHT represents a lifetime of reflection on the place of food in the Christian life. For pastor and chef Francis Foucachon, food is not just fuel for our bodies-it is about community and family relationships, it is about beauty and flavors, it is about God-given pleasure and art. In Food for Thought, Francis also shares a collection of delicious personal recipes and sage counsel for readers considering the restaurant business.
Francis has a trio of passions--his faith, his family, and his food. He was trained to become a chef in the elite world of gastronomy in Lyon, France before being trained as a minister of the Gospel at the Reformed Seminary in Aix-en-Provence. He worked as a chef in France and Switzerland, and later created his own high-end restaurant in the USA. He was ordained in the Presbyterian Church in America in 1987, and ministered as a church planter in France and in Quebec for 24 years. Francis now works with Huguenot Heritage in partnership with Third Millennium Ministries. He and his wife Donna have five children
Delicious recipes and creative presentations served up on a board.
Cutting boards aren't just for prep anymore. From classic charcuterie boards with prosciutto, olives, and roasted figs to luscious dessert boards with mini cheesecakes and red-wine ice-cream bites, food stylist Anni Daulter shows creative hosts how to make the most of their boards and serving platters. With rustic, trendy, pickled, and even culturally-inspired boards and recipes, the last thing you'll want to do when you're finished cooking is put away the cutting board.
The deep history of Nigeria has ensured that its cuisine has grown to become one of the most unique and varied on the planet- unfortunately, it is rarely experienced by people within the western world.
Which is something we intend to rectify as quickly as possible.
With this in mind, this amazing cookbook is full of simple, healthy, and delicious, traditional Nigerian recipes that you can start to explore with your friends and family.
This book will open your eyes (and your taste buds) to the incredible dishes found across the historically rich country that is Nigeria - and I should note, it will also provide you with a step by step approach to integrating these dishes into your own kitchen seamlessly.
In this book, you will learn how to cook:
Tasty Nigerian breakfast
Incredible Nigerian appetizers
Traditional Nigerian dinners
Rich Nigerian desserts
Nigerian cuisine offers insight into a historically rich country that is rarely experienced by people this side of the globe - so what are you waiting for?
Take the plunge and start your journey towards cooking some of the best food in the world
Do you want to preserve your food with tasty flavor for a very long time?
Are you willing to learn how to preserve your favourite seasonal fruits and veggies to enjoy them later?
Do you want to become an expert in-home canning foods?
If yes, then this book is perfect for you!
In this book, Elisa Dayson shows you how to preserve food throughout the year with proven canning techniques. You're going to learn how to master two of the most powerful home canning and preserving techniques to make the most out fresh fruits, veggies, and herbs when they're in season and readily available.
In this guide to becoming a home preserving and canning expert, you will find:
- ✅ Canning basics and equipment to improve your skills and become a canning master
- ✅ Tips for food safety so as not to harm the health of our loved ones
- ✅ Step-by-step recipes for water bath and pressure canning to follow easily
- ✅ Fermenting food basics and techniques for beginners and advanced
- ✅ Tricks and tips for freezing to maintain all the food properties and eat genuine food
- ✅ Easy step-by-step recipes for canning and preserving fruits, vegetables, legumes, meat, seafood, soups, and stews to enjoy seasonal food all year round
- ✅ Easy step-by-step recipes for pickles, jellies, sauces, preserves, condiments, mustards, and jams to amaze your family from the first recipe
- ... And so much more!
Filled with deep insights into the practice of home canning and preserving, and jam-packed with expert advice and professional canning tips, this book will quickly become a reference guide to canning and preserving for beginners and experts alike.
Discover How Canning Allows You to Enjoy Your Favorite Fresh Foods, Anytime--Year Round!
THIS SECOND EDITION HAS BEEN COMPLETELY REVISED, LAYOUT AND CONTENT. IT ALSO HAS A NEW SECTION ON HONEY AS WELL AS FURTHER ADDITIONS.
How to Be a Bad Cook - The Ultimate Quick Guide by Ruth Finnegan is a joyful celebration of imperfect, down-to-earth cooking. With humor, warmth, and wisdom gained from years of trial and error, Ruth invites readers to embrace their good-bad cook side. This unique guide blends practical advice with entertaining insights into the history and culture of food, while offering a trove of accessible recipes and adaptable methods for everyday meals.
Filled with tips on everything from salvaging kitchen mishaps to preparing delicious emergency dishes, this book encourages cooks of all skill levels to ditch perfectionism and find joy in cooking for loved ones. Drawing on her Irish roots, global culinary experiences, and cherished family recipes, Ruth offers not just a collection of recipes but a heartfelt message: cooking isn't about impressing others; it's about nourishing and enjoying life with those around you.
A perfect pick for busy cooks, fans of culinary history, or anyone who appreciates a bit of humor in the kitchen, How to Be a Bad Cook will leave you smiling and inspired to create delicious memories, one good-bad meal at a time.
The book you are holding is a unique cookbook about Indian spices, specifically focusing on the intricate
world of spice blends. What is fascinating about spice blends, you ask? Well, a garam masala may
contain anywhere between four and fifteen varied spices; a pickle masala may have a different recipe
in Andhra Pradesh than it does in Delhi; a chai masala may have a distinctive recipe in the winter
than it does in the summer.
The deep history of Nigeria has ensured that its cuisine has grown to become one of the most unique and varied on the planet- unfortunately, it is rarely experienced by people within the western world.
Which is something we intend to rectify as quickly as possible.
With this in mind, this amazing cookbook is full of simple, healthy, and delicious, traditional Nigerian recipes that you can start to explore with your friends and family.
This book will open your eyes (and your taste buds) to the incredible dishes found across the historically rich country that is Nigeria - and I should note, it will also provide you with a step by step approach to integrating these dishes into your own kitchen seamlessly.
In this book, you will learn how to cook:
Tasty Nigerian breakfast
Incredible Nigerian appetizers
Traditional Nigerian dinners
Rich Nigerian desserts
Nigerian cuisine offers insight into a historically rich country that is rarely experienced by people this side of the globe - so what are you waiting for?
Take the plunge and start your journey towards cooking some of the best food in the world
The totally re-imagined Trellis House is an historic yet beautifully updated property in the heart of all that Ogunquit has to offer. With its sophisticated flair you will find yourself engulfed by a wonderful blend of Maine charm and laid back beach luxury. The Trellis House sits just steps from Ogunquit's famous Marginal Way, a short stroll to Ogunquit Beach, Perkins Cove, and Ogunquit's finest shops, restaurants, and nightlife. The Trellis House is in the center of it all yet provides its own oasis of tranquility.
We pride ourselves on our beds and our breakfasts Inside these pages we share our most treasured recipes that receive the highest praise from our guests. Some of the recipes included are:
Raspberry Lemon Muffins with Raspberry Butter
Baked Apple Cranberry Oatmeal Br l e
Signature Trellis House Lemon Cake
Ham and Swiss Croissant French Toast with Maple Dijon Syrup
Lobster and Sausage Hash Benedict
We hope you enjoy making these recipes at home as much as we enjoy
making them for you.
Let your cooking bloom. Explore how to use edible flowers to brighten up everyday cooking.
With over 80 easy recipes from savory to sweet, this delightful flower cookbook will guide you on how to use edible flowers both fresh and dried in everything from fragrant soups to colorful salads mains, desserts, cocktails and more. Included are tips for cleaning, and preparing edible blossoms and setting up an edible flower larder with floral-infused vinegar, oil, salt, honey and simple syrups, so you can enjoy using edible flowers in cooking year-round.Bursting with color and delicious flavor combinations, you will be whipping up visually stunning dishes in no time. Flower recipes include:
Additional recipes from special guest contributors include:
Teaching about cheese and wine has been my pleasure and passion throughout my career. I want to share the experiences of enjoying wine and cheese together. I've had amazing opportunities to taste and pair hundreds of cheeses with local and international wines at trade events. Regular cheese trips to Europe and attending tastings and food shows have kept me up to date. Advising on pairings in the Lavender Ridge Vineyard Tasting Room was where I truly learned the magic of making pairings. Pairing wines and cheeses daily became second nature. Let's face it . . . I'm a cheese and wine geek!
All along, I've admired cheesemakers who care about their animals and are committed to the good stewardship of their environment to make the finest handcrafted cheeses possible. I like to support that dedication. So when I'm asked if I make cheese at home, I quickly say, I'll leave that to the artisan cheesemakers. I'll support them and buy their cheeses. Bless the Cheesemakers.
My book is meant to help you on your path to serving amazing cheese plates with delicious wine and food matches for any occasion with confidence. Cheese is a beloved food that makes us happy, and wine only adds to that enjoyment.
American cheese markets offer many varieties to take home & serve.
Serving cheese should be easy, and with very little preparation, you can have something extraordinary to enjoy and impress your friends. The book offers easy guidelines for selecting the right wine pairings. Wine and cheese are great partners that can be best of mates.
Do you dread facing a cheese counter with hundreds of cheeses?
This book helps you sort it all out so you can make amazing selections and find a wine and food pairing for a great cheese plate.
With guidance from this book:
You'll create excellent pairings with sensational flavors. Judy gives a map to assembling first-class pairing experiences to serve at home. So with a quick trip to the cheese counter and these simple combinations, you'll create showcases of cheese and wine plates, the tried and true favorites of an experienced cheesemonger.
Have you ever wondered which recipes your favorite celebrity chefs like the very best? We've all seen them cook a variety of dishes on television, social media, and at food/cooking events, but do we ever really know which dishes are their absolute favorites?
Chef Adrianne's fans can now take a dive into this Miami-based chef, author, and restaurateur's top 100 recipes Both volumes of the The A-List combine to become her latest and greatest cookbook that focuses on her finest culinary creations, from salads to desserts and everything in between.
These 100 recipes feature dishes for any time of the year and any type of occasion Looking to impress a special someone on a first date? Look no further than Chef Adrianne's Scallop and Pancetta Fettuccini. Trying to entertain a few guests? Take a peek at Chef Adrianne's Sweet Corn Arepas. Aiming to satisfy your sweet tooth? Perhaps you should try her Butter Cinnamon Toast Pie. Whatever your palate is craving, The A-List has you covered.
These 100 recipes are some of the many reasons why Adrianne Calvo has become the award-winning chef she is today. With a slew of appearances on the Food Network and high-end food publications, an enormous social media following, and one of the most successful restaurants in all of South Florida, her r sum speaks for itself. The A-List: Vol. I and II displays her true mastery of the signature Maximum Flavor style that has driven much of her success. Don't believe it? Open up The A-List and prepare your taste buds for some of Chef Adrianne's finest work