A Chef for All Seasons

A Chef for All Seasons
Author: Gordon Ramsay
Publsiher: Random House Digital, Inc.
Total Pages: 224
Release: 2005
Genre: Cooking
ISBN: 1580087426

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Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.

A Feast for All Seasons

A Feast for All Seasons
Author: Andrew George, Jr.
Publsiher: ReadHowYouWant.com
Total Pages: 224
Release: 2010-11
Genre: Electronic Book
ISBN: 9781459608306

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Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George, of the Wet'suwet'en Nation in Canada, is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures, and acknowledgment of the spiritual power that food can have in our lives. The 120 recipes include delectable, make-at home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear. This unique cookbook pays homage to an enduring food culture? grounded in tradition and the power of nature? that transcends the test of time.

Food for All Seasons

Food for All Seasons
Author: Oliver Rowe
Publsiher: Unknown
Total Pages: 384
Release: 2016-06-16
Genre: Seasonal cooking
ISBN: 0571235905

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The essential book on seasonal food and how to cook it

The British Larder

The British Larder
Author: Madalene Bonvini-Hamel
Publsiher: Bloomsbury Publishing
Total Pages: 448
Release: 2020-10-01
Genre: Cooking
ISBN: 9781472978516

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An informative, beautiful, photography-filled edition that celebrates the seasonal bounty of Britain's produce as shown through the mind of one of the country's most exciting talents. In this book, Madalene Bonvini-Hamel brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. This is a month-by-month tour of the best produce that the country has to offer, paired and transformed in her own unique way. Madalene's own sumptuous food photographs, created and styled by her own hands, make The British Larder Cookbook an incredibly glowing testament to her immense talent and her admirable ethos.

A Chef for All Seasons

A Chef for All Seasons
Author: Gordon Ramsay,Roz Denny
Publsiher: Springer Science & Business Media
Total Pages: 224
Release: 2000
Genre: Cooking
ISBN: 1580082343

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Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.

Six Seasons

Six Seasons
Author: Joshua McFadden
Publsiher: Artisan Books
Total Pages: 384
Release: 2017-05-02
Genre: Cooking
ISBN: 9781579656317

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Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua 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 learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

A Wok for All Seasons

A Wok for All Seasons
Author: Martin Yan
Publsiher: Main Street Books
Total Pages: 191
Release: 1988
Genre: Cooking
ISBN: 0385243863

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This companion to the author's twenty-six part PBS series features more than one hundred recipes, including recipes for one-dish meals, banquets and special occasions, vegetarian meals, and Chinese adaptations of Western favorites

Farm to Chef

Farm to Chef
Author: Lynn Crawford
Publsiher: Penguin
Total Pages: 352
Release: 2017-09-12
Genre: Cooking
ISBN: 9780143193616

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National Winner for Gourmand World Cookbook Awards 2017 - Women Chef Winner of the 2018 Taste Canada Awards - General Cookbooks Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.

The Hell s Kitchen Cookbook

The Hell s Kitchen Cookbook
Author: Hell's Kitchen
Publsiher: Grand Central Life & Style
Total Pages: 288
Release: 2015-10-27
Genre: Cooking
ISBN: 9781455535682

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The official companion cookbook from the enormously popular Fox cooking competition show. Hell's Kitchen debuted in 2005 on Fox and is currently in in its 14th season. On the show, one explosive, charismatic Head Chef oversees 16 chefs as they battle it out to win a job as Head Chef of top restaurant with a total prize value of $250,000. In each episode the chefs are put to the test in a skill's-based challenge, and must follow it up by completing dinner service at the exclusive Hell's Kitchen restaurant set in Los Angeles. Now, in their first ever cookbook, readers will learn how to recreate over one hundred of the contestant's delectable, restaurant-worthy dishes in their own home and will be given access to the recipes, menus, and behind-the-scenes secrets that they've been craving!

Savour

Savour
Author: Peter Gordon
Publsiher: Jacqui Small
Total Pages: 272
Release: 2016-04-07
Genre: Cooking
ISBN: 9781910254837

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What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other—such as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango. Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.

Bread for All Seasons

Bread for All Seasons
Author: Beth Hensperger,Victoria Pearsons
Publsiher: Chronicle Books (CA)
Total Pages: 168
Release: 1995
Genre: Cooking
ISBN: 0811805980

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Shares recipes for homemade breads from around the world that use seasonal produce or celebrate holidays throughout the year

Cranberry Cooking for All Seasons

Cranberry Cooking for All Seasons
Author: Nancy Cappelloni
Publsiher: Spinner Publications
Total Pages: 135
Release: 2002
Genre: Cooking
ISBN: 0932027717

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"Are you always searching for creative, original recipes? Do you enjoy eating healthy foods? If so, you will love this colorful, high-quality cookbook, featuring cranberries as the star attraction in 125 innovative recipes. Here are easy-to-follow recipes for meat and poultry dishes, sauces, desserts, breads, cakes, stuffing, relishes, beverages, and preserves. Plus, background and nutritional information: historical facts and tidbits, beautiful harvest photos, and the latest studies on the cranberry’s many health benefits. Endorsed by the Cape Cod Cranberry Growers’ Association, Cranberry Cooking For All Seasons is sure to be a hit with cooks across the country. A "must-have" for every kitchen—from Thanksgiving through summer's end!" --

Modern Native Feasts

Modern Native Feasts
Author: Andrew George
Publsiher: Arsenal Pulp Press
Total Pages: 176
Release: 2013-10-14
Genre: Cooking
ISBN: 9781551525082

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Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century. Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.

Pasta for All Seasons

Pasta for All Seasons
Author: Robin Robertson
Publsiher: Unknown
Total Pages: 189
Release: 2000
Genre: Cooking
ISBN: 1558321756

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Pasta has been on dinner tables ever since Thomas Jefferson introduced 'macaroni' to the New World. Our love of pasta has evolved from an occasional spaghetti dinner to a virtual obsession. We now choose from among hundreds of Italian pasta shapes adorned with a variety of flavourful sauces from puttanesca to pesto. In this book, Robin Robertson uses the rich flavours of fresh, seasonal produce so important in Italian cooking and ingredients such as protein-rich beans, nuts, and soy to create 125 sumptuous yet healthy recipes, including her vegetarian interpretations of many Italian classics. From warming winter soups and hearty casseroles to sultry summer salads and fragrant pestos, this book is filled with satisfying and delectable recipes for economical family suppers as well as elegant fare for guests. Recipes include: Summer Garden Farfalle; Rotelle with Spicy Pumpkin Sauce; Cumin-Spiced Pasta Salad with Pesto; Autumn Harvest Lasagne; Rigatoni with Baked Tomato Sauce; Linguine with Red Lentil Sauce; Starstruck Minestrone; Spicy Creole Cavatappi; Mostaccioli and Roasted Vegetables; Spaghettini with Garlic-Sage Sauce.

MasterChef The Ultimate Cookbook

MasterChef  The Ultimate Cookbook
Author: The Contestants and Judges of MasterChef
Publsiher: Rodale
Total Pages: 320
Release: 2012-09-18
Genre: Cooking
ISBN: 9781609615123

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From the chef contestants and judges of the show Masterchef comes another book of delicious recipes.