Gourmet food does not have to be challenging—it just starts with the freshest, most wholesome ingredients available. And the trick here is that many of the recipes work for the entire family.
Author: Jennifer Carlson
Publisher: Simon and Schuster
Garlic, cinnamon, cardamom, sage, basil—you’ll be amazed by what your baby will eat! Here are 125 healthy, delicious, kitchen-tested, and pediatric dietician-approved baby food recipes that will nurture your child’s adventurous palate and guarantee smiles from everyone at the dinner table. Growing Up Gourmet is a total guide to your baby and toddler’s diet. Jennifer Carlson built her business, Baby Gourmet, into one of the top-selling organic baby food brands in North America—and she’ll show you how to make nutritious, delicious, home-cooked meals that will complement your child’s development schedule and make everyone else in the family happy too. Her mouth-watering recipes reduce picky eating and introduce your baby to the wide world of textures and tastes, from veggies such as kale and fennel, to grains such as amaranth and spelt, to herbs and spices such as turmeric and ginger that will help you avoid added sugar, salt, colorings, and preservatives. As a busy mother of two, Jen understands that it’s easy to feel overwhelmed by feeding struggles and the sheer mass of parenting information, not to mention the challenges of finding time to make wholesome, flavorful meals from scratch. In this essential guide, she clearly lays out everything you need to know about feeding your baby: when to wean; how to get the right nutrients at every stage; how to deal with finicky eating habits; which foods will treat gassiness, colic, constipation, low iron, or poor sleep; and how to adapt your special dietary considerations for your child. As daunting as it may seem, there are shortcuts and techniques to make it all manageable, whether you’re cooking for a single little one or a family of five and counting.
Nine 1 Growing Up with Gourmet What Cookbooks Mean Cookbooks were one
of my favorite forms of reading long before I had professional responsibilities for
collecting them or thoughts of writing about them. I remember sitting on a Cape ...
Author: Barbara Haber
Publisher: Simon and Schuster
Category: Social Science
Barbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: • Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. • How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. • How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits. From Hardtack to Home Fries uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. From Hardtack to Home Fries is a feast, and a delight.
' Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people and the love of tales well told.
Author: Ruth Reichl
Publisher: Random House
Category: Biography & Autobiography
Fast, funny, always near the knuckle.The best kind of food writing - it makes you hungry' Elizabeth Luard'While all good food writers are humorous.few are so riotously, effortlessly entertaining as Ruth Reichl..[She] is also witty, fair-minded, brave, and a wonderful writer' New York Times Review of Books At an early age, Ruth Reichl discovered that 'food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.' Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people and the love of tales well told. Beginning with Reichl's mother, the notorious food poisoner known as the Queen of the Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humour and sprinkled with her favourite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.
Gourmet cooking – doing what comes naturally My mom was an expert at baking
bread—biscuits and hot rolls and everything else she baked were made from “
scratch.” The same was true with her corn bread, served hot with melting butter
Author: Carrolyn Pichet
Publisher: Author House
Category: Biography & Autobiography
Growing Up in the Nation’s Capital, invites the reader to spend some time with Carrolyn Pichet as she tells the stories of her childhood growing up in Washington, D.C., in the 1940s. Growing from her recollections of the caring and distinctive people who lived around her and creating a village in the midst of the city, this memoir does not tie itself down with exhaustively documented research. Instead, it liberates the members of the community to come to life through the stories that make up its account of the author’s early years. Over the span of thirteen chapters, Growing Up in the Nation’s Capital introduces the author’s family, describes her humble beginnings, paints a picture of family life, walks around the local community, recounts childhood adventures, recalls family road trips, and follows the author on her journey to adulthood. If you have wondered what goes on in the nation’s capital in the places beyond the shadows of monuments and outside the halls of power, then Growing Up in the Nation’s Capital will give you an intimate, personal, and memorable guided tour of one woman’s life and help you to become familiar with the lives of all of the members of her urban village.
“Growing up, family life was intertwined with the business. Our family time was
often spent working together, and playtime always took place with the vineyards
as a backdrop. It was a fabulous childhood, but at the time, I continually resisted
Author: Tom Snyder
Publisher: St. Martin's Griffin
The Two-Lane Gourmet is the first wine-and-cuisine guide to sample top estate vineyards, intriguing inns, and intimate dining in all three West Coast states, from Southern California to Washington. Come along with bestselling author Tom Snyder on a delightful tour of more than two thousand miles of breathtaking wine country roads to enjoy hundreds of handcrafted wines, unique entrées, and gracious inns---all waiting for you to discover and appreciate them to the fullest. You'll never be at loss for words---a primer on winetasting is included, along with a pronounciation guide to popular wines. Suggestions for food-and-wine pairings, together with sources for recipes created by blue-label chefs from Europe and America, are also covered. So find a region in the contents that calls to you and set out on a grand tour of your own. Swirl, sip, choose from an astonishing variety of dishes, and doze off on 700-count Italian linen sheets while vineyards rustle in the night breeze just below your balcony. Ready to unwind a bit? It's all here, waiting for you, in The Two-Lane Gourmet. Lovely drives, good friends, fine wine, amiable conversation---this book is your passport.
Author: Jean Philippe LaplagnePublish On: 2018-08-03
Sadly, it all falls short of the meals I had growing up at home. Perhaps I'm spoiled
when it comes to food, but it's no surprise. I was blessed to have grown up with a
mama and a nana who really knew their way around a saucepan. I come from a ...
Author: Jean Philippe Laplagne
The Worlds Most Beautiful Chef, Divina Noxema Vasilina, presents Gourmet Confessions of a Supermodel is a humorous, campy treatment of a deliciously serious subject: the art of cooking and entertaining. Presented as a parody of the celebrity, tell-all biography, Miss Divina shares her favorite recipes and tricks of the trade. The way to a mans heart is, after all, through his stomach. The recipes, however, are no joke. They are simple, delicious preparations with choices appropriate to any occasion. Jean Philippe Laplagne is a former caterer and seasoned home cook who loves to laugh just as much as he loves to cook. Presented in the fictional voice of the worlds most beautiful chef, Miss Divina Noxema Vasilina, Laplagne shares a collection of mouth-watering recipes peppered with hilarious essays by Miss Divina that include valuable tips for both cooking and entertaining. Laplagne combines original, unpretentious recipes with recipes from his childhood that will help both novice and experienced chefs glide through cocktail and meal preparation and cook confidently whether for a casual dinner or a multi-course dinner party. His delectable recipes include Spicy Mexican Pool-Boy Bean Dip, Cattle Call Chicken Gumbo, Seorita Chica-Dees Tortilla Seafood Salad, For Whom the Turkey-Stuffed Bell Peppers Toll, Sexy-Swedish-Model Meatballs with Noodles, Vivacious Italian Veggie Pizza, and Baked Sin-A-Man Apples. At the end of many recipes is a Supermodel Hint that offers helpful tips and humorous advice from Miss Divinas confidante, Blanche Itche. In this entertaining cookbook, a former caterer and chef shares recipes and gourmet confessions that lead home cooks of all levels on a fascinating journey to create fabulous meals.
... would usually arrive to find us in a corner booth awaiting her with the lunch we
had brought , which generally consisted of a few side items and a PB & J
sandwich . A PB & J sandwich may not rank as a gourmet classic to most , but it
was an ...
Author: Sarah E. Moffett
Publisher: FaithWalk Publishing
Category: Biography & Autobiography
Gen-Y, coming of age memoir about family tragedy through the eyes of precocious 12-year old
His credits are now growing to include television projects and a full line of gourmet foods. It was a time before reality TV, before Watergate, and Contragate,
and Frontgate. The cold war was in full bloom, Jimi Hendrix was alive, and the
Author: Judy H. Tucker
Publisher: Univ. Press of Mississippi
Category: Biography & Autobiography
With contributions from Elizabeth Aydelott, Fred Banks, Jimmy Buffett, Edward Cohen, Maggie Wade Dixon, Ellen Douglas, W. Ralph Eubanks, Richard Ford, Gwendolyn Gong, Carolyn Haines, Lorian Hemingway, Samuel Jones, Robert Khayat, B. B. King, John Maxwell, Alberto Mora, Donald Peterson, Noel Polk, Jerry Rice, George Riggs, Robert St. John, Sid Salter, Constance Slaughter-Harvey, Elizabeth Spencer, Clifton Taulbert, Keith Tonkel, Sela Ward, Wyatt Waters, Jim Weatherly, and William Winter Growing Up in Mississippi shares experiences and impressions from a multifaceted group representing all areas of the state and many professions, talents, and temperaments. Parents, teachers, churches, communities, landscape, and historical context profoundly influenced these men and women when they were young. In his revealing foreword, Richard Ford explores the very essence of influence and illustrates his conclusions by recalling an indelible incident between his mother and himself in the front yard of their home on Congress Street in Jackson, Mississippi. The volume then showcases poignant memories of other distinguished individuals: a governor and statesman, journalists, a news anchor, a playwright, novelists, memoirists, a publisher, a minister, educators and scholars, judges and lawyers, a test pilot and astronaut, a renowned watercolorist, a celebrated actress, and many more. Spanning more than five decades, these essays give us a glimpse of the people and places that nurtured these outstanding individuals and their remarkable gifts.
... shows up at 5:00 a.m., followed just two hours later by the luncheon chefs, who
like to get an early start on their preparations. The meat meal is set into motion
shortly after noon. And the staff's efforts show. The hotel's reputation for gourmet ...
Author: Tania Grossinger
"To be devoured in one non-stop gulp...fascinating reading."—The New York Post From 1919 to 1986, Grossinger's Catskill Resort Hotel provided a summer retreat from the city heat for New York's Jews, and entertained the great, the near-great, and the not so great, Jews and Gentiles alike. A melting pot of the Borscht Belt, sports, and show-biz worlds, loyal visitors included Red Buttons, Rocky Marciano, Eddie Fisher, and Jackie Robinson. Tania Grossinger grew up there. In her fascinating insider's account of life in the hospitality industry, she sheds light on how hotel children keep up with the frenetic pace of life, and how they come to grips with the outside world (which intrudes now and again), sex (happening in every room), and, occasionally, their intellectual interests. Growing Up at Grossinger's is both a wonderful coming-of-age story and a sentimental reading of a chapter of the Jewish experience in America that has now closed. 25 b/w photographs. Skyhorse Publishing, along with our Arcade, Good Books, Sports Publishing, and Yucca imprints, is proud to publish a broad range of biographies, autobiographies, and memoirs. Our list includes biographies on well-known historical figures like Benjamin Franklin, Nelson Mandela, and Alexander Graham Bell, as well as villains from history, such as Heinrich Himmler, John Wayne Gacy, and O. J. Simpson. We have also published survivor stories of World War II, memoirs about overcoming adversity, first-hand tales of adventure, and much 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.
summed up by the Japanese phrase “for fragrance, Matsutake; for flavor, Shimeji.
” However, the name Shimeji is widely used to describe some of the best
Japanese gourmet mushrooms that grow “on wet ground.” For years the general
Author: Paul Stamets
Publisher: Ten Speed Press
After years of living in awe of the mysterious fungi known as mushrooms-chefs, health enthusiasts, and home cooks alike can't get enough of these rich, delicate morsels. With updated production techniques for home and commercial cultivation, detailed growth parameters for 31 mushroom species, a trouble-shooting guide, and handy gardening tips, this revised and updated handbook will make your mycological landscapes the envy of the neighborhood.
Growing. Up. Celiac. Have you ever wondered if celiacs who have lived gluten
free as long as they can remember find the diet easier? What problems do they
confront when they've never tasted store-bought bread or ordered a sandwich
Author: Bette Hagman
Publisher: Henry Holt and Company
The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies. Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere. The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods, everyone can enjoy satisfying meals and snacks without gluten or wheat.
The answer is that growing lupins is the only way he and his brothers , Terry and
Richard , can guarantee that their farm ... number of other top Cornish butchers ,
are continuing a tradition of farmer - butchers that has grown up over centuries of
Author: Carol Trewin
Publisher: Alison Hodge Publishers
Talks about the food and drink of Cornwall and the Isles of Scilly; the dedicated men and women who produce it, and the chefs who create some of the finest contemporary dishes. This book features a study of regional food in Britain.
... betcha there are folks who've fallen into those holes and never been heard
from again.” “The trees—” “There aren't any trees. There's not one green living
thing in sight—unless you count those scraggly weeds growing up out of the
Author: G. A. McKevett
Publisher: Kensington Books
Plus-sized P.I. Savannah Reid and her pals at the Moonlight Magnolia Detective Agency know a thing or two about fine dining. But when murder shows up on the menu, it's time to go back to the kitchen. . . When the Moonlight Magnolia gang learns their friends Ryan Stone and John Gibson are planning to open a chic new restaurant, they eagerly offer their input on everything from what dishes to serve to how many calories they should contain. But all Ryan and John can think about is how excited they are to have hired the temperamental but talented chef Baldwin Norwood. Too bad the only thing being sliced and diced in the kitchen is the chef himself. . . As Savannah turns her attention from munchies to murder, she quickly realizes the cantankerous chef left a bad taste in everyone's mouth, and any number of people could have whipped up a recipe for revenge. Could the jilted sous chef he stabbed in the back have done the same to him? Perhaps the loyal girlfriend he took for granted was finally fed up. Or maybe the business partner whose career he ruined had an appetite for blood. Savannah has her work cut out for her, and just when she thinks there couldn't be any more suspects, she uncovers a plot more precarious than a perfect soufflé. . .
When I first began my journey as a chef, I lacked many of the tools that some of
my colleagues had: a tradition of a family with a deeply rooted culinary
background, lifelong access to specialty markets and restaurants, growing up as
Author: Matthew Kenney
Publisher: Gibbs Smith
Healthy, living foods—no cooking required—from the celebrated chef “who is making it his mission to help people experience raw foods on a gourmet level” (The Daily Meal). Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney’s focus is on fresh fruits and vegetables, organic, and buying food locally and in season. Praise for Matthew Kenney and Everyday Raw Gourmet “When it comes to gourmet plant-based cuisine, you need look no further than a Matthew Kenney-owned institution to get your fix. For those who don’t know, Kenney is an American Celebrity chef, an entrepreneur, author, and educator specializing in plant-based cuisine.” —One Green Planet “Books like Everyday Raw Gourmet are an indication that this particular dietary school of thought is surging in popularity . . . Gorgeous photos . . . And not a bit of cooking is involved. Raw, raw, raw, that’s the spirit that we have here!” —Dayton Daily News
Dinah Crystal Kossoff: By the late 1940s and 1950s, when I was growing up, the
store had become a gourmet-type operation, and there was very little kosher food
except for a deli counter. Nevertheless, whenever the Chasidim came through, ...
Author: Myrna Frommer
The authors of It Happened in Brooklyn bring together the childhood memories of a hundred men and women, young and old, who reflect on family life, interaction with the gentile world, and the meaning of place.
Sure, today's children know about ice cream and candy, but don't be a bit
surprised if a seven-year-old gourmet teaches you a thing or two about grown-up
food. After all, children are well aware of what adults like to eat, and they are
Author: David Heller
Category: Family & Relationships
A group of children ages four to ten share their views on the adult world, offering observations on marriage, parenthood, food, possessions, growing up, and the differences between adults and children
gourmet store as in a natural foods store . ” smarter about merchandising their
natural Park area , with a sixth on the way , and The public's demand for more
healthful The business side is growing up , too , ac and gourmet foods , Starr said
Growing Up in Benzie & Manistee Counties, Mich. in the 1930's Don Barnard.
foot , Second Class , First Class ... We didn ' t exactly produce gourmet food , but
it was eaten with gusto , charred meat and all . We once took an overnight hike to
As time goes on , he will become adept at finding his mouth and at leading the
spoon right up to it . But this ... A gourmet ? A fast learner ? One who is interested
only in food and hence a poor student ? Nothing of the kind . Though many ...
Growing up, I was exposed to gourmet foods from a very young age. My mother
was a homemaker that read all the fancy food and wine magazines and always
bought the best ingredients for her cooking. At home we often had ingredients
Author: Anne Redinger
Publisher: Author House
So many brilliant books spark the imagination of our children. Chow Now Brown Cow, goes a leap further not only to enlighten the imagination but to integrate the senses as well. Anne Redinger has fashioned a unique cookbook that encourages parents, teachers and caregivers to sit down and read with children. There are recipes and activities inspired from a collection of favorite children's storybooks. Featured literary styles range to appeal to all ages from the smallest toddler to the inquisitive school age child. All of the recipes have been tested with many children for easy success and activities are smart and simple using things we all have around the house. Get ready to take fantasy out of the pages of adored books and into your kitchen and beyond!