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The Good Cook's Book of Salt and Pepper
“It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients—one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan’s is long overdue.” —James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where “saltandpepper” is a one-word dictionary term in her kitchen vocabulary. You’ll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your f...
The Good Cook's Book of Tomatoes
“This is an indispensable book for anyone who cares about good food, how to get it, and how to put it on the table.” —Nancy Harmon Jenkins, The Mediterranean Diet Cookbook In The Good Cook’s Book of Tomatoes, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, award-winning author Michele Anna Jordan brings her creative zeal to one of the most popular fruits on the market. An amazing reference for any cook’s shelf, this book contains more than 150 recipes. For anyone who feels there’s no such thing as too many tomatoes, this is the definitive book—the only one with recipes for beverages, appetizers, breads, soups, salads, sauc...
The BLT Cookbook
Crisp wood-smoked bacon. Thick slices of juicy, vine-ripened tomatoes. Leafy lettuce with a slather of creamy mayonnaise. All brought together on toasted sourdough bread. Who doesn’t love a BLT? In The BLT Cookbook, Michele Anna Jordan shares her passion and secrets for achieving a seductive harmony of flavors and textures that create the perfect BLT. The sixty mouthwatering recipes range from variations of the classic sandwich to soups, salads, and pastas, all inspired by what Jordan calls the holy trinity of tastes: acid, salt, and smoky, voluptuous pork fat. Serve up the Grilled BLT Kabobs at your next summer barbecue. Indulge in the tangy Watercress Soup with Currant Tomato Salsa and B...
California Home Cooking
Regional recipes include appetizers, salsas, soups, breads, egg dishes, meat, seafood, desserts, and beverages.
A Woman's Europe
These stories highlight women discovering peculiarly European pleasures, like the romantic realities of a gondolier's life on a ride through the Venice canals, the meaning behind rituals like picking olives or learning flamenco, and more.
More Than Meatballs
Round morsels of bite-sized savory foods—meat, poultry, fish, grains, and vegetables—have never been more popular. Cooks in Turkey, alone, choose from more than 150 traditional recipes for meatballs. It’s nearly impossible to get a seat in New York City’s Meatball Shop, and food trucks that feature an enormous array of meatballs are popping up all over the United States and beyond. More Than Meatballs offers dozens of recipes, from classic Italian polpetti and French boule de viande to Spanish and Mexican albondigas, Moroccan merguez meatballs, Sicilian arancini (stuffed risotto balls), and carrot fritters. A final chapter features meatballs in traditional and contemporary contexts, ...
Cooking Along the Ganges
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that mak...
Vinaigrettes and Other Dressings
How to make stand-out salads and sides with over 50 recipes for sensational vinaigrettes, salad dressings, and sauces.
Prolific Ground
Land ownership—and engagement with land more generally—constituted a crucial dimension of female independence in eighteenth-century Britain. Because political citizenship was restricted to male property owners, women could not wield political power in the way propertied men did. Given its foundational sociopolitical function, land necessarily generated copious writing that vested it with considerable aesthetic and economic value. This book, then, situates these issues in relation to the historical transformation of landscape under emergent capitalism. The women writers featured herein—including Jane Barker, Anne Finch, Sarah Scott, and Elizabeth Montagu—participated in this transformation by celebrating female estate stewardship and evaluating the estate stewardship of men. By asserting their authority in such matters, these writers acquired a degree of independence and self-determination that otherwise proved elusive.
Hey, Waitress!
Alison Owings travelled the USA from border to border and coast to coast, to hear firsthand what waitresses think about their lives, their work and their world.
