In Green Kitchen At Home, bestselling authors and bloggers David Frenkiel and Luise Vindahl are back, this time with simple yet delicious recipes that can be cooked during a busy week, and will allow you to sneak more vegetables into your diet. This book features wholesome food that everyone, including meat-eaters, will love.
David Frenkiel and Luise Vindahl Andersen are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog has a cult following and inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients. In The Green Kitchen they will delight meat-eaters and non meat-eaters alike by sharing over 80 of their favourite recipes, which can be enjoyed by the whole family. Using everyday staples from their pantry and combining them with in-season produce, David and Luise tell the stories from their kitchen, and show how easy it is to create nourishing, well-balanced dishes on a daily basis. Whip up some Spinach muffins for breakfast, Warm faro salad for lunch, and Vegetable lasagne with lemon ricotta for a supper to share with friends. Have your cake and eat it too with Frozen pink cheesecake, Cherry and blueberry crumble, Licorice ice cream and more. As well as large dishes, they have an array of soups, salads, juices, small bites and picnic food that are uncomplicated to make but are bold in flavour and will have you wanting more. Start your love-affair with vegetables today with The Green Kitchen. Featuring stylish photographs throughout, this stunning book will show you how easy it is to cook delicious, sumptuous foods that taste great and are good for the body and the soul.
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells From the Hardcover edition.
My Green Kitchen features inspiring, easy-to-make recipes for families. They are nutrient-dense, gluten-free, refined sugar-free and taste great. Written by the winners of the first NZ My Kitchen Rules in 2015.
Every weekend, the world's top chefs cook fantastic recipes created especially for Saturday Kitchen, live on the programme. With entertaining and often humorous step-by-step demonstrations, the chefs show you how to make aspirational, restaurant-quality dishes in your own kitchen - with no specialist equipment and no confusing, cheffy terms. The end result is stunning, delicious food. Saturday Kitchen at Home is a wonderful collection of these mouth-watering recipes. Including Michelin-starred chefs, such as Jason Atherton and Richard Corrigan as well as household favourites Tana Ramsay, Rachel Allen and James Martin - this stylish cookbook is full of beautifully photographed, easy recipes from the best cookery talent in Britain. There are step-by-step recipes for busy weeknights, such as James Martin's Chestnut and wild mushroom tagliarini and ideas for lazy weekends, such as Rick Stein's Seared swordfish steaks with salmoriglio and tomato and pepper salad and plenty of impressive dishes, such as Nick Watt's Duck breast with honey and sancho pepper, mango, shiso and daikon or Michel Roux's Apple and passionfruit tartlets for when you have time to make something really special. With all-important wine tips from Saturday Kitchen's resident wine experts, this is a stunning, easy-to-use cookbook for all Saturday Kitchen fans and food lovers alike.
“If you’ve ever enjoyed a visit to Mitford, you’ll relish a visit to Thrush Green,” where there’s a spring in the step of villagers young and old (Jan Karon, #1 New York Times bestselling author). It is spring in the village of Thrush Green. In neighboring Lulling, Charles Henstock admires the blooming garden of his new vicarage, glad that the squabbles with his parishioners in Affairs at Thrush Green are settled. And yet the good vicar wistfully recalls his former home—the ugly, old rectory of Thrush Green, which burned to the ground. Now, from the rectory's ruins, the villagers are building eight retirement homes for the older folks most in need. But how to choose who will live there? How will they get on together? And how will they accommodate the dogs, cats, and birds that must come along? The spring has brought a new crop of dilemmas, but Dr. Henstock and the villagers are determined to make the old people feel at home in Thrush Green. In the end, harmony is restored to this tiny fictional world. With wit and grace, Miss Read has charmed numerous critics and won the loyalty of readers who will happily find themselves once more At Home in Thrush Green. “Beneath the deceptive simplicity . . . there is arch humor and perceptive character analysis . . . Delightful.” —Publishers Weekly
The central idea of this book is that saving energy and water saves the households money and simultaneously help reduce greenhouse gas emissions that cause global warming. It also aims to give readers better understanding of the green concept to enable informed participation in the current discourse pertaining to environment and climate change. The first chapter reviews environmental issues confronting the world in general and the U.S. in particular. Chapter 2 discusses federal energy efficiency programs that relate directly with energy saving and resource conservation efforts in households. Chapter 3 focuses on measures of saving energy at home including use of compact fluorescent lamps, taking advantage of residual heat in electric stoves, energy-efficient ways of using kitchen appliances, informed choice and use of home heating and cooling systems and others. Chapter 4 deals with conserving water inside and outside homes including use of high-efficiency toilets, low -low shower heads, etc. The economics of energy and water use efficiency, covered in Chapter 5, quantifies the savings derived from most of the measures discussed in Chapters 3 and 4. The goal is to show in dollar terms how much households could save by following green practices at home. The challenges of dealing with solid waste from households are examined in Chapter 6. Particular focus is given on "Pay-As-You-Throw" (PAYT) scheme in waste collection systems and fees as well as the three Rs in waste management - Reduce, Reuse and Recycle. Recognizing the impact of children on energy and water use at home, the author devotes Chapter 7 on educating and engaging children in green practices. Two framework proposals aimed at enhancing sustainability of green movement in the country are presented in Chapter 8 including establishment of green camps and providing tax incentives for going green at home. Proposal for establishing green camps is directed to private business sector or non-profit organizations and the government while the tax incentive proposal is directed solely to the government.
With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks. Welcome to Bobby's, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.
Finally, an all-inclusive, visual handbook for sushi lovers who want to make sushi affordably and confidently at home! This gorgeously accessible book includes popular sushi, sashimi, and sushi-style recipes by Hiro Sone, a Japaneseborn and classically trained James Beard Award–winning chef. More than 175 photographs feature beautifully finished nigiri, rolls, and ingredients in step-by-step sequences that visually demonstrate basic sushi cuts and shaping fundamentals. Packed with essential sushi knowledge—including profiles of the 65 fish and other key ingredients of sushi, recipes for staples such as dashi, and lessons in basic beverage pairing—this comprehensive yet stylish book will appeal to any fan of sushi or Japanese culture.