Search Results for "how-to-roast-a-lamb"

How to Roast a Lamb

How to Roast a Lamb

New Greek Classic Cooking

  • Author: Michael Psilakis
  • Publisher: Hachette UK
  • ISBN: 0316071730
  • Category: Cooking
  • Page: 300
  • View: 7583
DOWNLOAD NOW »
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.

How to Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent

How to Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent

  • Author: Taillevent
  • Publisher: Chez Jim
  • ISBN: 1411642767
  • Category: Cooking, French
  • Page: 68
  • View: 5260
DOWNLOAD NOW »
A new translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken.

The Art of Cookery, Made Plain and Easy; ... To which are Added, One Hundred and Fifty New and Useful Receipts ... And Also, Fifty Receipts for Different Articles of Perfumery. With a Copious Index. By Mrs. Glasse. A New Edition, with All the Modern Improvements

The Art of Cookery, Made Plain and Easy; ... To which are Added, One Hundred and Fifty New and Useful Receipts ... And Also, Fifty Receipts for Different Articles of Perfumery. With a Copious Index. By Mrs. Glasse. A New Edition, with All the Modern Improvements

  • Author: Hannah Glasse
  • Publisher: N.A
  • ISBN: N.A
  • Category:
  • Page: 473
  • View: 3025
DOWNLOAD NOW »

The Lady's Assistant for Regulating and Supplying the Table

The Lady's Assistant for Regulating and Supplying the Table

Being a Complete System of Cookery ... Including the Fullest and Choicest Receipts of Various Kinds ...

  • Author: Charlotte Mason
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cooking
  • Page: 484
  • View: 5038
DOWNLOAD NOW »

The Young Cook's Assistant; Being a Selection of Economical Receipts and Directions ... Edited by a Clergyman's Daughter

The Young Cook's Assistant; Being a Selection of Economical Receipts and Directions ... Edited by a Clergyman's Daughter

  • Author: COOK.
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cooking
  • Page: 160
  • View: 8882
DOWNLOAD NOW »

Cookery and Pastry, as Taught and Practised by Mrs. Maciver, Teacher of Those Arts in Edinburgh

Cookery and Pastry, as Taught and Practised by Mrs. Maciver, Teacher of Those Arts in Edinburgh

To which are Added Figures of Dinner and Supper Courses, from Five to Fifteen Dishes, Also, a Correct List of Everything in Season for Every Month in the Year

  • Author: Susanna MacIver
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cookery, English
  • Page: 204
  • View: 8580
DOWNLOAD NOW »

The Lady's Complete Guide; Or, Cookery in All Its Branches. Containing the Most Approved Receipts ... To which is Added ... the Complete Brewer ... Also the Family Physician, Etc

The Lady's Complete Guide; Or, Cookery in All Its Branches. Containing the Most Approved Receipts ... To which is Added ... the Complete Brewer ... Also the Family Physician, Etc

  • Author: Mary Cole (cook.)
  • Publisher: N.A
  • ISBN: N.A
  • Category:
  • Page: 564
  • View: 939
DOWNLOAD NOW »

Sunday Roasts

Sunday Roasts

A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb

  • Author: Betty Rosbottom
  • Publisher: Chronicle Books
  • ISBN: 1452110476
  • Category: Cooking
  • Page: 180
  • View: 1510
DOWNLOAD NOW »
Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved author Betty Rosbottom pairs the special an herb rub, a tapenade, a twist of citrus with the primal: a substantial cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for any occasion, from weeknight suppers to fancy holiday feasts. This timeless collection will become a kitchen staple.

My Paris Kitchen

My Paris Kitchen

Recipes and Stories

  • Author: David Lebovitz
  • Publisher: Ten Speed Press
  • ISBN: 1607742683
  • Category: Cooking
  • Page: 352
  • View: 8577
DOWNLOAD NOW »
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

1,000 Foods To Eat Before You Die

1,000 Foods To Eat Before You Die

A Food Lover's Life List

  • Author: Mimi Sheraton
  • Publisher: Workman Publishing
  • ISBN: 076118306X
  • Category: Cooking
  • Page: 1008
  • View: 4364
DOWNLOAD NOW »
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.