Showing results for "maya jankelowitz"

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Maya Jankelowitz, Dean Jankelowitz, Julia Jaksic

“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”**—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food SwingsFrom Jack's Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustr...

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Meallá H Fallon

Try one of these delicious, gourmet sandwich recipes:Blue Cheese And Pecan, Butternut, Feta And Bacon Baguette, Cheese And Corn On French Baguette Slices, Chicken, Ham And Leek Baguette, Cranberry And Apple Baguette, Curried Chicken And Mango Baguette, Gorgonzola, Roasted Fig And Red Onion, Mexican Chicken Baguette, Sardine Baguette, Turkey And Avocado Baguette, Artichokes on French Bread, Bacon And Olives on Whole Wheat Bread, Crab On Rye Bread, Eggs And Cream Toast, Mackerel On W...

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Joshua McFadden

Celebrated chef Joshua McFadden puts his culinary ingenuity on display in 225 revelatory recipes that celebrate flavor at its peak.McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and l...

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Dwayne Ridgaway

Caution: Cooking with liquor and other spirits can be intoxicating!Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors and**Spirits will take your cooking from everyday to elegant.Try one of t...

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Leah Koenig, Linda Pugliese

A culinary cultural celebration with over twenty-five recipes for delicious nibbles and noshes.At any gathering, it's the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, the more than twenty-five inspired, modern starters in this book draw from global Jewish influences.Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate,...

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Cat Cora, Ann Krueger Spivack, Luca Trovato

The Iron Chef offers over 100 fast & fresh recipes offering modern, healthy takes on popular favorites.On the wildly popular show Iron Chef America, Cat Cora fires up the imagination of millions of cooks by improvising exciting dishes while the clock is ticking. Now in Cat Cora's Classics with a Twist, she shares recipes she makes where cooking really counts: at home.If you're searching for casual fare that looks as if you spent hou...

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Dr Essie Sassoon, Bala Menon, Kenny Salem

Rice (ari in Judeo-Malayalam) has always been the staple food of the tiny community of Jews from the erstwhile Kingdom of Cochin in Kerala. Rice also has spiritual and religious connotations, because of its association with weddings, festivals and other life cycle events. Kerala is famous for its scenic rice paddies and abundant produce and the Jews used the grain to create scores of dishes. The grain is kosher and not forbidden for Cochinis (as they are called in Israel) even during Passo...

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Adela Scott

YOUR BEST CHEESE BOOK EVER!If you love cheese, eating them, snacking with them and even making them, then this book is for you. This ‘Cheese Book’ contains rich, tasty, mouth watering and irresistible chessy recipes that you and the whole family can enjoy.It is well- written, easy to follow and beautifully illustrated so you get to see the finished works of these yummy recipes. And for those who can spare the time, there are some do- it- yourself cheese recipes for you to t...

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Nicole A. Taylor

Southern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intactGeorgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood.The Up South Cookbook is a bridge to the past and a door to the future. The recipes in thi...

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Steven Lamb

Book 16 -

River Cottage Handbook

Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what...

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Sandra Sellani, Susan Sellani

Winner of the International Book Awards, Green Book Festival, and Readers' Favorite Book AwardsDo you wish you could have your pasta and eat it too? So do Sandra and Susan Sellani, twin sisters who transformed the traditional Italian comfort foods of their childhood into healthier, plant-based versions. Sandra, a West Coast vegan, and Susan, an East Coast omnivore, have collaborated to create a rational approach to leaning in to vegan for those over forty.

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J. M.R. Larman

this recipe book combines entries from local people in carnarvon, north west australia and from family, plus friends, also including some of my own recipes. the book is promoting local produce that is grown along the gascoyne river on the plantations each side of our mostly dry river bed. the water is under the sand. plantation owners pump water from wells that go down to the aquifers below the sand. each plantation has a water allocation. recipes include meat that comes from the sheep sta...