Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled-and in some ways surpassed-the ......
your guide to salting wisely and well, with recipes
From making your own salt to cooking the perfect steak, from specialty flavoured salts to salty ice cream, the recipes and techniques in this book range from the practical to the surprising. They will enable the reader to tackle some of the fundamentals of salting curing, pickling, brining and preserving as well as pair the right salt, in the ......
Following the success of Welcome to the Farm, Shaye Elliott shares how she celebrates family and farm traditions year-round in Seasons at the Farm. With her engaging storytelling and gorgeous full-color photos, Shaye brings to life how to entertain simply yet beautifully without mortgaging the farm. Simple recipes, decorating advice, and projects ......
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
Simply More Greek is the third book on Greek cookery written and photographed by international award-winning author Ruth Bardis. This book is an extension to her previous books featuring a collection of other traditional foods, not commonly found in cookbooks that are meat free.
Back by popular demand, updated with 22 mouth-watering photos! We love sharing a home-cooked meal with family & friends! Some days, it's an oven-baked casserole just like Mom used to make. On busy weekdays, we'll take just a few minutes in the morning to fill up the slow cooker. When time is really short, a scrumptious skillet dinner can be ready ......
The wood makes the difference. Imagine the sweet aroma of smoking alder or cherry, and the flavor that's transported from the smoked malt into the finished beer.
Soederberg & Sara know how to work magic in the kitchen. From their infamous baking, foraging and sourcing interesting ingredients from their kitchen garden, each element of their food is considered, full of love and intrinsically based on their Scandinavian roots.
