Kategoria BISAC: Cooking >> Specific Ingredients - Vegetables

Written as a series of interconnected essays--with recipes--Relae provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants.

Chef Christian F. Puglisi opened restaurant Relae in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality--in a setting that was devoid of the pretention and frills of conventional high-end restaurant...

In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations...

• "All those special ingredients are way more expensive." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch...

An all-American tradition. Since the early 1800s America's state fairs have celebrated community. Now, 200 years later, food contests and recipe judging are more popular than ever and a blue ribbon from a state fair competition still signals that the winner is truly outstanding. Blue Ribbon Canning captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and share the tips that show you how to follow that success.

You can do it. Blue Ribbon...

Finalist for the 2016 IACP Awards: Julia Child First Book

Eat More Vegetables.

James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield--dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton--has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of...

• Grilled Caesar Salad
• Shredded Chicken and Savoy Cabbage
• Shaved Collard Greens
• Brussels Sprouts Chips

With 75 outrageously delicious recipes, there's something for everyone. Also included are modifications to make nearly every dish acceptable for a multitude of diets, from raw to cooked, paleo to vegan to gluten-free.