Discover Cooking with Lavender

Titre : Discover Cooking with Lavender
Auteur : Kathy Gehrt
Éditeur :
ISBN-13 : 0615306969
Libération : 2010-02-26

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Whether you love to cook, enjoy experiencing new flavors or simplyreading about unique culinary techniques, Kathy Gehrt?s new book, Discover Cooking with Lavender, provides a sumptuous exploration into the world of lavender. Discover Cooking with Lavender offers readers 75 recipes for Sugars, Seasonings

The Lavender Lover s Handbook

Titre : The Lavender Lover s Handbook
Auteur : Sarah Berringer Bader
Éditeur : Timber Press
ISBN-13 : 9781604693997
Libération : 2012-05-01

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“I think it pisses God off when you walk by the color purple in a field somewhere and don’t notice it.” —Alice Walker The Lavender Lover's Handbook provides a complete checklist of the color, fragrance, size, and foliage of the 100 easiest, most stunning lavenders available today. In addition to details about spacing, planting, pruning, Sarah Berringer Bader offers tips to harvest, cook, and craft with this wonderful herb. The abundant variety, hardiness, fragrance, and culinary opportunities make lavender one of the most popular and versatile plants, and with this practical and accessible guide, it's easier than ever to grow lush lavender at home.

Cooking with Flowers

Titre : Cooking with Flowers
Auteur : Miche Bacher
Éditeur :
ISBN-13 : 1594746257
Libération : 2013

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Provides recipes featuring edible flowers, including elderflower marshmallows, lavender lemonade, and sunflower bread.

The Lavender Lover s Handbook

Titre : The Lavender Lover s Handbook
Auteur : Sarah Berringer Bader
Éditeur : Timber Press
ISBN-13 : 9781604693997
Libération : 2012-05-01

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“I think it pisses God off when you walk by the color purple in a field somewhere and don’t notice it.” —Alice Walker The Lavender Lover's Handbook provides a complete checklist of the color, fragrance, size, and foliage of the 100 easiest, most stunning lavenders available today. In addition to details about spacing, planting, pruning, Sarah Berringer Bader offers tips to harvest, cook, and craft with this wonderful herb. The abundant variety, hardiness, fragrance, and culinary opportunities make lavender one of the most popular and versatile plants, and with this practical and accessible guide, it's easier than ever to grow lush lavender at home.

Orange Lavender Figs

Titre : Orange Lavender Figs
Auteur : Fanny Slater
Éditeur : Simon and Schuster
ISBN-13 : 9781476796314
Libération : 2016-03-01

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From the winner of The Rachael Ray Show’s Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming—and often humorous—tales that inspired them. Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny—a homegrown food enthusiast and winner of The Rachael Ray Show’s Great American Cookbook Competition—brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate. From Fanny’s sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You’ll love Fanny’s quirky “Fanfare Tips,” which range from wine pairings to presentation advice gleaned from years of catering, as well as “Flippidy Doos,” which provide creative ways to pair leftovers. With her must-have recipes and whimsical anecdotes, Fanny’s cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.

The Art of Cooking with Lavender

Titre : The Art of Cooking with Lavender
Auteur : Nancy Baggett
Éditeur :
ISBN-13 : 0998183601
Libération : 2016-12-01

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Enhanced with 70 color photos and 80 well-tested recipes from soups & entrees to desserts, this cookbook offers the secrets to cooking great dishes with culinary lavender. A feast for all the senses

Cooking with Lavender

Titre : Cooking with Lavender
Auteur : Suzanne T. Smith
Éditeur : BookBaby
ISBN-13 : 9781936744572
Libération : 2008-03-01

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Love that fragrant lavender in your garden? Try cooking with it! Cooking with Lavender will become as dog-eared and stained as the other culinary books in my kitchen, and lavender will take its place on my spice rack beside cumin, thyme, and coriander. That’s right—lavender’s lemony-tasting blossoms and tangy leaves go as well in the kitchen as in the linen closet. Lavender pairs beautifully with oranges and other fruits, fish and seafood, poultry and meats, as well as adding mouth-watering, exotic flavor to sweets. Cooking with Lavender shows you how to create mealtime adventures, make food sing with savory, tangy, zesty recipes featuring this versatile herb, and have a great time in your kitchen as you experiment with innovative dishes using luscious lavender. Cooking with Lavender includes: lively recipes for lavender-laced Soups, Stews, and Main Dishes; spirited recipes for lavender-vitalized Side Dishes; irresistible lavender-scented Beverages, Desserts, and Sweets. dynamite recipes for making Lavender Butters, Rubs, and Herb Mixtures to add zing to your ordinary dishes; “This is a fabulous collection of recipes, and the introduction has lots of fascinating lore about lavender.” — Barbara Loth, homemaker and lavender grower, Greytown, OH “Imaginative, achievable recipes for those of us who like to experiment in the kitchen. With this book, you can start your own culinary adventures today!” — Corey Bishop, amateur chef, Port Huron, MI “Since the first Spanish settlers brought lavender,or (alhucema) to our region centuries ago, it has been used for its soothing medicinal and aromatic properties, as well as in cooking. This cookbook will help many enjoy the wonders of lavender. We at Los Poblanos Lavender fields (on historic farmland in the Rio Grande River Valley) look forward to using this book.” — Penny Rembe, Los Poblanos Lavender Fields, Los Ranchos, NM Suzanne T. Smith is the author of five books, chapters in two other books, and more than a hundred magazine and newspaper articles. Her previous cookbooks, Recipes for Romance and Pumpkin Recipes, are being received enthusiastically and are reaping extensive praise. She teaches advanced writing classes at the University of New Mexico at Los Alamos and cooks for her husband and dogs. Make your kitchen smell good enough to eat— get an armload of lavender blossoms, curl up in a cozy chair with your own copy of Cooking with Lavender, and discover some scrumptious ways to use this delicious herb. Start your own lavender adventures today!

Cooking Like a Master Chef

Titre : Cooking Like a Master Chef
Auteur : Graham Elliot
Éditeur : Simon and Schuster
ISBN-13 : 9781476796536
Libération : 2015-10-27

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In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors—and then urge them to break the rules and put their own spin on great meals. Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It’s Graham’s simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he’s written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion. Grouped by season (without being a strictly seasonal cooking book), Graham’s 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions—with great twists for every palate. That’s because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often—once they’re comfortable with the basics—to stay on their toes and infuse their routine with new excitement and energy. Here you’ll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits. It’s no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.

The Herbfarm Cookbook

Titre : The Herbfarm Cookbook
Auteur : Jerry Traunfeld
Éditeur : Simon and Schuster
ISBN-13 : 9781476762500
Libération : 2013-10-16

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Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs. Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. -8 pages of finished dishes in full color -16 full-page botanical watercolors in full color

The Oldest Cuisine in the World

Titre : The Oldest Cuisine in the World
Auteur : Jean Bottéro
Éditeur : University of Chicago Press
ISBN-13 : 0226067351
Libération : 2004-04-15

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In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro’s guide an entertaining and mesmerizing read.