saltie a cookbook

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Author : Caroline Fidanza
ISBN : 9781452103020
Genre : Cooking
File Size : 24. 85 MB
Format : PDF, Kindle
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Features seventy-five recipes from the Brookyln sandwich shop and eatery, including curried squash and red lentil soup, succotash, a scuttlebutt sandwich, and saffron lassi.

Dinner At The Long Table

Author : Andrew Tarlow
ISBN : 9781607748465
Genre : Cooking
File Size : 40. 97 MB
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ANDREW TARLOW has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. From the acclaimed owner of Brooklyn's Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman's, and the Wythe Hotel comes this debut cookbook capturing a year's worth of dishes meant to be shared among friends. Personal and accessible, Dinner at the Long Table brings Tarlow's keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey. Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with ANNA DUNN, the editor in chief of the company's quarterly magazine Diner Journal, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.

I Like Pig Recipes And Inspiration From New York City S Pig Island

Author : Jimmy Carbone
ISBN : 9781634615983
Genre : Cooking
File Size : 36. 71 MB
Format : PDF, Mobi
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Jimmy Carbone, the producer of Pig Island, New York CityÕs definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state areaÕs agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home.Ê Recipes from more than two dozen NYC chefs, regional farmers, and traditional butchers include: ¥ Country-Style Ribs Char Siu from The Art of Eating In author Cathy Erway and award-winning chef Noah Berland ¥ Crispy-Fried Pork Skin by Doug Keiles, Pit Master for the Ribs Within Competition BBQ Team in Hillsborough, NJ Ê ¥ Embarrassingly Easy Oven-Baked Ribs courtesy of The Piggery, an Ithaca, NY, heritage hog farm ¥ Farm-Stand Choucroute Garni by East Village (NYC) restaurant Jimmy's No. 43 ¥ Jesse JonesÕ Strudel with Apple-Braised Pork Shanks and Sweet Hannah Sauce by NJ Chef Jesse Jones ¥ Joe DoeÕs Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC ¥ KingÕs Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom ¥ Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie ¥ Leftover Pulled Pork with Big White Beans by author Rachel Wharton ¥ Maple Bacon Sticky Buns from Heather Carlucci, co-founder of Chefs for The Marcellus. ¥ Olive-Brined Tenderloin by Peter Giannakas, chef and owner of Ovelia Psistaria and Bar in Astoria, Queens ¥ Pasta with Shoulder Bacon, Beer & Cream from Jimmy's No. 43 The book also contains beautiful photography by John Taggart, including four photo essays detailing the road to Pig Island from farmer to butcher to restaurant to chef as a whole hog is broken down and prepped. These essays include:Ê ¥ Jonathan WhiteÕs Bobolink Farm-Style Caja China, taken at Bobolink Dairy and Bakehouse in Milford, NJ ¥ Old World Butcher: The East Village Meat Market Breaks Down a Whole Hog, at one of the last remaining traditional Ukrainian butcher shops in NYC ¥ Sam BarbieriÕs Competition BBQ Pork, with the Fugheddaboutit BBQ team ¥ Patty JacksonÕs Cotechino Making, follow the chef in her kitchen as she prepares this dish

A Little Salty To Cut The Sweet

Author : Sophie Hudson
ISBN : 9781414385938
Genre : Family & Relationships
File Size : 59. 99 MB
Format : PDF, ePub
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There’s nothing quite like family—for good or bad. But in a world where we sometimes know more about the Kardashians than we do the people sleeping right down the hall, it’s easy to forget that walking through life with our family offers all sorts of joy wrapped up in the seemingly mundane. There’s even a little bit of sacred sitting smack-dab in the middle of the ordinary. And since time’s-a-wastin’, we need to be careful that we don’t take our people—and their stories—for granted. Whether it’s a marathon bacon-frying session, a road trip gone hysterically wrong, or a mother-in-law who makes every trip to the grocery store an adventure, author Sophie Hudson reminds us how important it is to slow down and treasure the day-to-day encounters with the people we love the most. Written in the same witty style as Sophie’s BooMama blog, A Little Salty to Cut the Sweet is a cheerful, funny, and tender account of Sophie’s very Southern family. It’s a look into the real lives of real people—and a real, loving God right in the middle of it all.

Christian Theology

Author : Millard J. Erickson
ISBN : 9780801021824
Genre : Religion
File Size : 21. 58 MB
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A revised edition of Erickson's successful systematic theology with updated text and new pedagogical aids, such as chapter outlines, chapter objectives, and study questions.

A Boat A Whale A Walrus

Author : Renee Erickson
ISBN : 9781570619274
Genre : Cooking
File Size : 40. 23 MB
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One of the country's most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

You Re All Invited

Author : Margot Henderson
ISBN : 1905490607
Genre : Cooking
File Size : 22. 29 MB
Format : PDF, Mobi
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Want to cook dinner for fifteen? Have fifty people for drinks and canapés? Feed your family comforting food at lunch time?Make an elegant dinner for eight? Transport quantities of food to a picnic so it doesn't spill and crumble? In You're All Invited, Margot Henderson, who cooks for between 30 to 200 people every day, shows you how: using her panache as a caterer for Arnold & Henderson and restaurateur at London's Rochelle Canteen, and drawing on her family life with Fergus Henderson and their three children, she provides 130 easy and delicious recipes for all occasions. There are ideas for breakfast that you can face making first thing in the morning (bacon buns, spicy eggs); recipes for lunch and supper whether it's delicious things on toast or warming soups and stews (chorizo and potato stew), or Sunday roasts with perfect gravy and vegetables for a lingering lunchtime spread. Forthright and refreshing, Margot advises on how to give a drinks party with a Negroni roar - the crescendo a party reaches when everyone's happily drinking cocktails and eating canapés - and gives tips on feasting as well as packing for a picnic (the joy of Tupperware, the heaven of Scotch eggs) and making a seaside barbecue. You're All Invited is all you need to make every meal an occasion to remember.

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