Death to Jar Sauce

Author: Nat's What I Reckon
Publisher: Random House Australia
ISBN: 1761045822
Category : Comedians
Languages : en
Pages : 338

Book Description
Our favourite sweary, anti-jar-sauce warrior is back . . . and he's actually written a whole cookbook this time. The world's a confusing and chaotic place. We thought lockdown was over . . . it wasn't. We hoped life would go back to normal . . . it hasn't. But Nat's What I Reckon knows one thing is definitely still true: jar sauce can get f*cked. So, to help champions keep levelling up their cooking skills and making ripper feeds from scratch at home, Nat has created this collection of 25 sh*t hot recipes that will get you out of a jam. This is stuff that's simple, easy to follow and tastes delicious, like Honey B*stard Chicken, Get F*cked Roast Potatoes and Frownie Reversal Orange Chocolate Brownie. There are no questionable ingredients here: purely Nat's trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot. Death to Jar Sauce will see you through the good times and the tough times, hopefully with a few solid laughs and some awesome food on your plate. Recipes illustrated by Sydney artists Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary.

Un-cook Yourself

Author: Nat's What I Reckon
Publisher: Random House Australia
ISBN: 1760145416
Category : Humor
Languages : en
Pages : 274

Book Description
Nat’s What I Reckon was the tattooed lockdown saviour we didn’t know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Now that we’ve cooked our way out of lockdown and are wondering what the hell to do next, our favourite ratbag is back – and he’s ready to teach us more about life in this thoroughly unhelpful (but maybe actually kinda helpful?) self-help guide. Nat’s already shown us that jar sauce can get f*cked. But what else is sh*t – and what’s actually not sh*t? Is it all as bad as we feel like it is most of the time? No part of our weird world and strange behaviour is spared as our long-haired guru tells us what he reckons about it all – and amps up the flavour with some eye-watering stories from his early years before a sweary video about pasta sauce shot him to global fame. With Nat’s nine no-nonsense rules, you’ll be on the road to being a better d*ckhead faster than you can say ‘get in the bin’ to jar sauce. And if you screw it up: it doesn’t bloody Parramatta! Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O'Leary. 'The tastiest self-help book of this generation . . . Regardless of what you take away from Un-Cook Yourself, you’ll definitely be laughing.' Urban List

Gifts Cooks Love

Author: Diane Morgan
Publisher: Andrews McMeel Publishing
ISBN: 0740793500
Category : Cooking
Languages : en
Pages : 198

Book Description
In this beautifully presented book, Sur La Table and Diane Morgan offer something for every level of cook, providing 40 accessible recipes delivered with helpful kitchen tips and ingredient notes, as well as guidance for artfully wrapping and presenting these edible gifts.

Herb

Author: Mark Diacono
Publisher: Hardie Grant Publishing
ISBN: 1787136426
Category : Cooking
Languages : en
Pages : 629

Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.

Batch

Author: Joel MacCharles
Publisher: Appetite by Random House
ISBN: 0147529794
Category : Cooking
Languages : en
Pages : 605

Book Description
“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

The Nightmare Before Dinner

Author: Zach Neil
Publisher: Quarto Publishing Group USA
ISBN: 076036348X
Category : Cooking
Languages : en
Pages : 167

Book Description
Get your goth on with 60+ recipes from Beetle House restaurant, where guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and curious.If you delight in ghoulish frights and movies like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead; then you’ll love the official cookbook of Beetle House, the Halloween-inspired restaurant with locations in New York and Los Angeles.The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil, including sauces and dips for the recently deceased, eerie appetizers, sinister sides, soups and salads for the living, macabre mains, devilish desserts, deadly drinks, and creepy cocktails. Knock out your family, friends, and guests with: ·Edward Burger Hands, inspired by Edward Scissorhands – a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado; with a pair of scissors shoved through it to keep it closed ·Silence of the Lamb Chops, inspired by Silence of the Lambs – a tasty lamb dish with a buttery mushroom and apple sauce, made gory with splashes of raspberry glaze ·Cheshire Mac and Cheese, inspired by Alice in Wonderland – a sweet-and-spicy take on one of America’s beloved comfort foods, served in a teacup ·Beetle Pie, inspired by Beetlejuice – a brilliant-green homemade pistachio pudding with a crunchy chocolate crust that evokes the corpse-fed grass and rich soil of a graveyard, and seedy and sweet blackberry jam that mimics the texture of blood and bugs ·The Fleet Street Martini, inspired by Sweeney Todd – a bright-red martini featuring Fireball Cinnamon Whiskey; pair with equally gory Love It Pot Pie Plus, if you’re vegan or vegetarian, The Nightmare Before Dinner has your spooky side covered too—it offers a vegan alternative or ingredient swap for each and every recipe in the book!Throw your own goth-themed party! A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party.This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life. Also available by Zach Neil: Death for Dinner Cookbook: 60 Gorey-Good, Plant-Based Drinks, Meals, and Munchies Inspired by Your Favorite Horror Films

What the F*@# Should I Make for Dinner?

Author: Zach Golden
Publisher: Running Press Adult
ISBN: 0762441771
Category : Cooking
Languages : en
Pages : 102

Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.

Stir

Author: Jessica Fechtor
Publisher: Penguin
ISBN: 0698161297
Category : Biography & Autobiography
Languages : en
Pages : 256

Book Description
A national bestseller and winner of a Living Now Book Award, Stir is an exquisite memoir about how food connects us to ourselves, our lives, and each other. At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished. Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen.

Eating Royally

Author: Darren McGrady
Publisher: Thomas Nelson
ISBN: 1418574368
Category : Cooking
Languages : en
Pages : 241

Book Description
Meals and memories from Princess Diana's personal chef. All families have their favorite foods?including the House of Windsor. Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years, has collected more than 100 recipes in Eating Royally and behind-the-scenes stories that offer insight into the royal family's lives. From hearty cooking to gourmet eating, these dishes will impress even the most discerning palates. Recipes include traditional English fare, and, of course, royal favorites, such as: Spring Asparagus Soup with Dill Poached Eggs en Croute Gleneagles Pate Earl Grey Tea Cake Gaelic Steaks Royal Tea Scones Eggs Drumkilbo Summer Pudding Iced Praline Souffles McGrady witnessed the rich history and surprisingly normal family life of the Royals, all while preparing elegant food with classical French influences for their table. Filled with touching photographs, mementos, and personal messages, Eating Royally chronicles one chef's extraordinary experiences within the walls of Buckingham Palace.

Date Night In

Author: Ashley Rodriguez
Publisher: Running Press Adult
ISBN: 0762452463
Category : Cooking
Languages : en
Pages : 290

Book Description
Sweethearts, spouses, and parents Ashley and Gabe Rodriguez found themselves deep into marriage and child-rearing when they realized they were spending most of their evenings staring at their computers. Determined not to let their relationship deteriorate into that of "roommates with children," they institute a weekly date night: they sauté, roast, mix and dice and spend time reconnecting over simple but thoughtful dishes like Crostini with Ricotta, Prosciutto, and Peas, Tomato and Fennel Gazpacho with Dungeness Crab, Fennel-Crusted Lamb Chops, and Dulce de Leche and Nectarine Creamsicles (sometimes even with an expertly chilled cocktail). Just carving out time to talk, cook, and eat together became the marriage-booster they needed, and now with Date Night In she invites you to make date night an integral part of your week and shows you how to woo your partner all over again with food, drink, and conversation.