Simply Simon's: the Diner Cookbook

Author: Simon Delaney
Publisher: Black & White Publishing
ISBN: 9781785301360
Category : Cooking, American
Languages : en
Pages : 0

Book Description
In SIMPLY SIMON'S - The Diner Cookbook, Simon Delaney has taken his favourite Diner dishes and adapted them for the home cook. He'd always wanted to learn how to replicate his favourite Diner dishes at home, and having now done that, SIMPLY SIMON'S gives you the chance to do the same.Laid out like a Diner menu, the book gives you the chance to pick and choose your favourites, have a starter, go straight for a main, or dive into a delicious dessert, or if the mood takes you, pick something from the breakfast menu. It's what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he's set out options both for classic and healthy-eating recipes that are equally delicious.SIMPLY SIMON'S is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!Its what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he's set out options both for the classic recipes and healthy-eating versions that are just as delicious. Simply Simon's is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!

The Cafe Pongo Cookbook

Author: Valerie Nehez
Publisher: Simon and Schuster
ISBN: 0684871378
Category : Cooking
Languages : en
Pages : 298

Book Description
As Moosewood Restaurant is to Ithaca and the Black Dog is to Martha's Vineyard, Cafe Pongo is to Tivoli, an oasis of small-town America set in New York's Hudson River Valley. Valerie Nehez, the cafe's owner, is pleased to present a collection of more than 230 home-tested recipes from this much-loved restaurant. In her warm and inviting voice, Nehez recounts her memories and brings her culinary know-how to each dish. 25+ black-and-white photos.

Daniel Boulud's Cafe Boulud Cookbook

Author: Daniel Boulud
Publisher: Simon and Schuster
ISBN: 068486343X
Category : Cooking
Languages : en
Pages : 442

Book Description
A collection of recipes from Daniel Boulud, the chef at Café Boulud in New York City, for a variety of French-American dishes, with explanation of basic and advanced cooking techniques.

The Paleo Cafe Lifestyle and Cookbook

Author: Marlies Hobbs
Publisher: Simon and Schuster
ISBN: 1925310388
Category : Cooking
Languages : en
Pages : 498

Book Description
The Paleo Café Lifestyle & Cookbook offers the ultimate guide to living Paleo. After the birth of her dairy-intolerant son Troy, Marlies Hobbs had a new outlook on life and a sincere appreciation for the effects of food on our physical (and mental) health. Her husband, Jai, first discovered the Paleo concept through CrossFit training, and after only a short time eating Paleo meals, the Hobbs family experienced remarkable improvements to their health and wellbeing.The Paleo Café concept was born when former environmental lawyer, Marlies realised that it wasn’t social or convenient to maintain this lifestyle. The first Paleo Café opened its doors in Cairns on 3rd October 2012, launching as a franchise business in March 2013 and has since expanded Australia wide. Marlies’ passion for offering guidance to others when making the change to the Paleo Lifestyle, together with the amazing bank of recipes developed with the input of experienced Chefs in the Paleo Café kitchen, led to the creation of the Paleo Café Lifestyle & Cookbook. It provides practical information and advice on living Paleo along with 130 world class Paleo recipes, all tried and tested in the Paleo Café kitchen. This beautiful publication is filled with inspirational quotes and lifestyle images, mouth-watering food photos and engaging note sections throughout. This unique story of a young family passionate about making healthy living convenient for all, is sure to motivate and uplift you to live your best life too!

The Fog City Diner Cookbook

Author: Cindy Pawlcyn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 250

Book Description
A San Francisco diner shares its favorite recipes grouped menu style, with cooking tips heading each recipe.

Desserts from the Famous Loveless Cafe

Author: Alisa Huntsman
Publisher: Artisan Books
ISBN: 1579654347
Category : Cooking
Languages : en
Pages : 233

Book Description
Delicious Southern sweets and treats from a Nashville favorite. Renowned for its Southern charm and superb comfort food, the Loveless Cafe in Nashville,Tennessee, serves some of the best desserts below the Mason-Dixon line. Aficionados of country cooking travel from near and far to sample the restaurant’s extraordinary sweets. In Desserts from the Famous Loveless Cafe, pastry chef Alisa Huntsman takes the most beloved Southern ingredients and flavors—from sorghum to buttermilk, persimmons to pecans—and masterfully combines them to create desserts with a modern appeal. Big Momma’s Blackberry Jam Cake, Honey Chess Pie, Bourbon Peach Shortcake, Blueberry Skillet Cobbler, Coconut Chews, and Lady Lemon Bars are just a handful of the more than 100 irresistible recipes included in this ultimate guide to Southern desserts. Easy to make and even easier to eat, all of the favorite Loveless dessert recipes are included. With a foreword by bestselling author Lee Smith, essays extolling the virtues of the Southern palate, and full-color photos showing the delicious confections, this book will help anyone who can’t travel to Nashville or wait two hours for a table at this popular restaurant enjoy a taste of the Loveless at home.

First Catch Your Weka

Author: David Veart
Publisher: Auckland University Press
ISBN: 1775580687
Category : Cooking
Languages : en
Pages : 435

Book Description
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.

The Unofficial Disney Parks Restaurants Cookbook

Author: Ashley Craft
Publisher: Simon and Schuster
ISBN: 1507220367
Category : Cooking
Languages : en
Pages : 240

Book Description
Skip the reservation and bring the magic of Disney’s restaurants straight to your kitchen with these 100 recipes inspired by Walt Disney World’s and Disneyland’s hottest restaurants. Recreate popular restaurant favorites right in your own home from appetizers and main dishes to refreshing drinks and popular desserts. The Unofficial Disney Parks Restaurants Cookbook features 100 table service and quick service restaurant favorites to help you make your own Disney-inspired menu. You’ll learn to make: -Tiffins Signature Bread Service from Tiffins -Fried Chicken Dinner from Plaza Inn -Herb-Salted Pork Tenderloin from Be Our Guest -Chocolate Cake from Satu’li Canteen -Proton Punch from Pym’s Tasting Lab -And much more! Perfect for everyone from Disney experts who miss those familiar flavors in between trips to fans who have never visited the Parks but still want to have the full restaurant experience, The Unofficial Disney Parks Restaurants Cookbook has all the recipes you need to make a meal worthy of the Mouse himself.

The Gourmands' Way

Author: Justin Spring
Publisher: Macmillan + ORM
ISBN: 0374711747
Category : Biography & Autobiography
Languages : en
Pages : 688

Book Description
A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses—a thirty-year boom period in France between the end of World War II and the 1974 oil crisis—Paris was not only the world’s most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands’ Way explores the lives and writings of six Americans who chronicled the food and wine of “the glorious thirty,” paying particular attention to their individual struggles as writers, to their life circumstances, and, ultimately, to their particular genius at sharing awareness of French food with mainstream American readers. In doing so, this group biography also tells the story of an era when America adored all things French. The group is comprised of the war correspondent A. J. Liebling; Alice B. Toklas, Gertrude Stein’s life partner, who reinvented herself at seventy as a cookbook author; M.F.K. Fisher, a sensualist and fabulist storyteller; Julia Child, a television celebrity and cookbook author; Alexis Lichine, an ambitious wine merchant; and Richard Olney, a reclusive artist who reluctantly evolved into a brilliant writer on French food and wine. Together, these writer-adventurers initiated an American cultural dialogue on food that has continued to this day. Justin Spring’s The Gourmands’ Way is the first book ever to look at them as a group and to specifically chronicle their Paris experiences.

The United States of Arugula

Author: David Kamp
Publisher: Crown
ISBN: 0767915801
Category : Cooking
Languages : en
Pages : 418

Book Description
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.