Cook Lively

Cook Lively Author Laura-Jane Koers
ISBN-10 9780738219684
Release 2017-05-30
Pages 256
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Simple vegan, raw, and raw-inspired recipes to whip up satisfying healthy meals with just 10 ingredients or less Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen; Laura-Jane Koers is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen. (Think bananas, apples, carrots, celery, and onions-no need to make a special trip for fresh coconut and celeriac.) Koers is known for her easy and accessible plant-based cuisine on her blog TheRawtarian.com. In Cook Lively, she shares satisfying recipes to whip up healthy meals with as few ingredients and prep as possible. Cook Lively is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.



Cook Lively

Cook Lively Author Laura-Jane Koers
ISBN-10 9780738219684
Release 2017-05-30
Pages 256
Download Link Click Here

Simple vegan, raw, and raw-inspired recipes to whip up satisfying healthy meals with just 10 ingredients or less Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen; Laura-Jane Koers is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen. (Think bananas, apples, carrots, celery, and onions-no need to make a special trip for fresh coconut and celeriac.) Koers is known for her easy and accessible plant-based cuisine on her blog TheRawtarian.com. In Cook Lively, she shares satisfying recipes to whip up healthy meals with as few ingredients and prep as possible. Cook Lively is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.



Cook Lively

Cook Lively Author Laura-Jane Koers
ISBN-10 0738219673
Release 2017-05-30
Pages 256
Download Link Click Here

Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen; Laura–Jane Koers is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen. (Think bananas, apples, carrots, celery, and onions— no need to make a special trip for fresh coconut and celeriac.) Koers is known for her easy and accessible plant–based cuisine on her blog TheRawtarian.com. In Cook Lively, she shares satisfying recipes to whip up healthy meals with as few ingredients and prep as possible. Cook Lively is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.



Cooking from the Garden

Cooking from the Garden Author Ruth Lively
ISBN-10 9781600852473
Release 2010
Pages 300
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In the past, knitters have considered Fair Isle knitting, or stranded knitting as it's also known, to be an advanced style that involves the frightening task of taking scissors to your hard-won work. As intimidating as this may seem, the cutting process, or steeking, is actually not something to worry about. In Fearless Fair Isle Knitting, best-selling knitwear designer Kathleen Taylor walks knitters of all levels through the technique. With Taylor's simple patterns and large, easy-to-follow charts, the projects yield delightfully vibrant results. The 30 stunning designs, which represent Taylor's updates on classic Fair Isle motifs, include jumpers, socks, dresses, hats and bags. With this book, Fair Isle knitting has become more accessible than ever and serious knitters will agree that that's a beautiful thing.



Books That Cook

Books That Cook Author Melissa Goldthwaite
ISBN-10 9781479854448
Release 2014-08-01
Pages 384
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.



Cook This Now

Cook This Now Author Melissa Clark
ISBN-10 9781401304010
Release 2011-10-04
Pages 352
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"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook." -Gwyneth Paltrow, author of My Father's Daughter "Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen." -Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends. Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon. In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more. Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.



Man V Nature

Man V  Nature Author Diane Cook
ISBN-10 9781780748160
Release 2015-08-17
Pages 272
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*SHORTLISTED FOR THE LA TIMES BOOKS PRIZE 2015* A SAN FRANCISCO CHRONICLE NOTABLE BOOK OF 2014 A BOSTON GLOBE BEST FICTION OF 2014 ROXANNE GAY’S TOP TEN BOOKS OF 2014 AN AMAZON BEST SHORT STORY COLLECTION OF 2014 AN iBOOK BEST OF 2014 Told with perfect rhythm and unyielding brutality, these stories expose unsuspecting men and women to the realities of nature, the primal instincts of man and the dark humor and heartbreak of our struggle to not only thrive, but survive. In “Girl on Girl”, a high-school girl goes to disturbing lengths to help an old friend; in “Meteorologist Dave Santana”, an insatiable temptress pursues the one man she can’t have; and in the title story, a long fraught relationship comes undone when three friends get impossibly lost on a lake that is impossible to get lost on. In Diane Cook’s perilous worlds, the quotidian surfaces conceal darkly surreal elements that illuminate our more curious, troubling and bewildering behavior.



Eliza Cook s Journal

Eliza Cook s Journal Author Eliza Cook
ISBN-10 UCAL:B2894554
Release 1849
Pages
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Eliza Cook s Journal has been writing in one form or another for most of life. You can find so many inspiration from Eliza Cook s Journal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Eliza Cook s Journal book for free.



Warren County

Warren County Author Monty Wanamaker
ISBN-10 9781439633595
Release 2007-02-07
Pages 128
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The fertile agricultural lands and majestic Cumberland Mountain wilderness that constitute Warren County belonged to the Cherokee Indians until the signing of the Third Treaty of Tellico on October 25, 1805, which officially opened up the region to pioneer settlers. Records show that a hunting party of white explorers made its way into the area from North Carolina and Virginia in 1769, and there is evidence that some families had settled in the territory as early as 1800. One of the earliest land grants is dated 1785 and was issued to Samson Collins in the vicinity of Rock Island. Warren County was officially established on November 26, 1807, by an act of the Tennessee General Assembly when the recently established county of White was divided. Within a decade, the population numbered almost 20,000. The authors present this book in celebration of Warren County’s bicentennial in 2007, with its population currently numbering well over 40,000.



Color Cook Healthy Snacks

Color   Cook Healthy Snacks Author Monica Wellington
ISBN-10 9780486474496
Release 2010-01-01
Pages 30
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Molly and Jack have stocked up on fresh fruits and vegetables. Now it's time to whip up some yummy treats, with more than a half-dozen recipes for healthy, hearty snacks.



Essays and Reviews on Subjects Consequential and Insignificant

Essays and Reviews on Subjects  Consequential and Insignificant Author
ISBN-10 HARVARD:HW2D7T
Release 1869
Pages 132
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Essays and Reviews on Subjects Consequential and Insignificant has been writing in one form or another for most of life. You can find so many inspiration from Essays and Reviews on Subjects Consequential and Insignificant also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Essays and Reviews on Subjects Consequential and Insignificant book for free.



Eliza Cook s Journal

Eliza Cook s Journal Author Eliza Cook
ISBN-10 IND:30000093206211
Release 1853
Pages
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Eliza Cook s Journal has been writing in one form or another for most of life. You can find so many inspiration from Eliza Cook s Journal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Eliza Cook s Journal book for free.



Zahav

Zahav Author Michael Solomonov
ISBN-10 9780544373280
Release 2015-10
Pages 352
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The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.



The Art of Cooking

The Art of Cooking Author Maestro Martino of Como
ISBN-10 0520928318
Release 2005-01-03
Pages 208
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Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.



The Top 100 Recipes from Ready Steady Cook

The Top 100 Recipes from Ready  Steady  Cook Author Ainsley Harriott
ISBN-10 9781448140138
Release 2012-04-24
Pages 144
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What does Ready Steady Cook mean to you? For some it means red tomatoes and green peppers, for others frenzied cooking and lively banter. Above all it stands for delicious, mouthwatering food that can be created in twenty minutes. Introduced by chef and presenter, Ainsley Harriott, this book contains 100 of the shows best recipes, tried and tested by its regular contenders - Ross Burden, James Martin, Nick Nairn, Paul Rankin, Tony Tobin, Brian Turner, Phil Vickery, Lesley Waters, Kevin Woodford, Antony Worrall Thompson - and, of course, Ainsley himself. Packed with healthy, delicious recipes, this easy-to-follow book reflects the energy and freshness of the show. It is divided into nine sections: Starters, Soups, Snack and Light Bites, Accompaniments, Vegetarian, Fish and Shellfish, Poultry and Game, Meat and Desserts. The chefs are also highly successful in their own right and many have published their own titles. All appear regularly in Good Food Magazine.



Captain Cook

Captain Cook Author Frank McLynn
ISBN-10 9780300114218
Release 2011
Pages 490
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The best-selling author of Marcus Aurelius: A Life offers a new view of Captain James Cook and vividly recreates his voyages into the heart of the Pacific.



The Olive and the Caper

The Olive and the Caper Author Susanna Hoffman
ISBN-10 9780761164548
Release 2004-08-01
Pages 608
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This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa. In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.