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Recipes And Lessons From A Delicious Cooking Revolution
'Waters is a legend' Jay Rayner
A champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters has recently been awarded the LÃ©gion d'honneur in France for her contributions to food culture. In this book, she explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden.
From orange and olive salad to lemon curd and ginger snaps, Waters constantly emphasizes the joys and ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment â€“ and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
About The Author
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients. Over the course of nearly forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. Waters is Vice President of Slow Food International, and author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution, from which this selection is taken. She was awarded the French Legion d'Honneur in 2010.
How To Cook Healthy Recipes
How To Cook Healthy Recipes is a book designed for people who want to take advantage of the many health benefits of home-cooked meals, but who aren't comfortable enough in the kitchen to pull it off.
Many of us lead busy lives, and at the end of the day the temptation to save time by eating prepared foods can be overwhelming. Unfortunately, those prepared foods from restaurants as well as grocery stores are more than likely loaded down with undesirable food additives.
Remember that food additives?like artificial colors and flavorings, texture enhancers, and stabilizers?are put into foods not for "food" reasons, but for business reasons. They're designed to make food look more attractive, or last longer on the shelf. These are substances that your body isn't made to handle and doesn't know what to with, and the more you rely on food made by other people, the more likely it is that these undesirable substances are building up in your body on a daily basis.
The only way to break this cycle is to take the time to learn to cook meals in your own home. If you can get comfortable in the kitchen making delicious and healthy meals that don't take too long to prepare, you can get into the routine of eating more wholesome food on a regular basis, which means protecting your body from all of those industrial food additives that go along with prepared, pre-seasoned, and packaged foods.
How To Cook Healthy Recipes will teach you how to do just that. You'll get an introduction to the basics of the kitchen, including the following information:
--Tools you'll need to be able to work efficiently as well as safely--Techniques you'll use to make your meals--More than two dozen simple recipes (with tips on how to tweak them)--Tips on experimenting with new spices and flavors--How to make your own stock (and what kind to buy if you don't want to make it)--Which additives and ingredients to avoid when cooking--How to change any recipe to minimize your food additive intake
If you're committed to being as healthy as possible, you need to learn to cook your own meals. This book will teach you all the basics you need to prepare healthy, wholesome, natural meals in your own kitchen on a daily basis.
Even if you've never cooked in your life, there's no reason to be intimidated?just pick up a physical or digital copy and get started today.
Recipes From The Kitchen Of The Chocolate Martini
The Chocolate Martini was inspired by the fresh seafood available daily in the waters of Bocas Del Toro. The home made Fresh Pasta, Ravioli, Meats and Chicken, Sauces, Soups and Breads rounded out the needs of our guests. This was the last of 8 restaurants owned by the author and his wife before they retired. Trip Advisor rated them number 2 after being open only 6 months!
How To Eat At A Restaurant
"This is the best book I've ever read."
"I feel like I just had a butt whoopin'."
- Satisfi ed Customer
M. K. Leary was at one time a server. During this miserable period of her life she wrote a how-to guide on something that seemed to go beyond the common sense of people. "How to Eat at a Restaurant" was her attempt to make the world a better place. She believes whole-heartedly that going out to eat should be licensed only to those people who have read this book.
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