Titres dans Nourriture et vin

Making drinks at home has never been easier for the busy mixologist, and you don’t need expensive liquor or exotic and obscure ingredients to make a craft cocktail. This book contains perfect, classic, and budget versions of old favorites—such as the Martini, Old Fashioned, Manhattan, Cosmopolitan, Margarita, and Gin and Tonic—as well as new drinks that will keep you coming back for more.

The busy lives we lead today often leave little to no time for cooking. Instead, we're stuck with fast food, pre-packaged food, eating out - all because most of the time, we either have no idea what to cook or we don't have time to do it.

When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.

This is the Ultimate Baby Recipe Book

The book will prove an easy to understand guideline and introduction to baby food. You will learn unique, tasty, and easy-to-make combinations that your baby will love.

In a friendly and step-by-step style, longtime canner and owner of thefarmingwife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservation-water-bath and pressure canning, freezing, and dehydrating.

Are you curious about how to make rum, whiskey, and moonshine at home? Are you a bourbon aficionado? Would you like to learn how to safely and legally make your own home-brewed distilled spirits? What if you could turn this new hobby into a unique craft micro-distillery business? In this book, I will show you how to make your own homemade distilled spirits - safely and legally.

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

Sasha Martin set herself a rather ambitious goal: to cook - and eat - her way around the world, with 196 recipes from196 countries in 196 weeks. Enter Global Table Adventure, a project that proves to be more than just a culinary challenge as Sasha attempts to navigate the vicissitudes of marriage, motherhood, and life's failures and successes, all inextricably linked to her troubled past.

From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin’s hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.

Chinese takeaway restaurants may be located all over the world. Every major city has a Chinatown, and more and more stores are stocking Asian ingredients, making it simpler to prepare authentic Chinese recipes.

The Official Podcast of Bourbon! The best in news, reviews and interviews with people making the bourbon whiskey industry happen. Join hosts Kenny Coleman, Ryan Cecil, and Fred Minnick as they talk with prominent guests and provide insight on American whiskey 3 times a week. Catch all new episodes every Thursday with special Whiskey Quickie reviews on Tuesday and get caught up on bourbon news with This Week in Bourbon on Friday.

Alys Fowler shows that there is a way to take the good life and re-fashion it to fit in with life in the city. Abandoning the limitations of traditional gardening methods, she has created a beautifully productive garden where tomatoes sit happily next to roses, carrots are woven between the lavenders and potatoes grow in pots on the patio. And all of this is produced in a way that mimics natural systems, producing delicious homegrown food for her table. She shares her favorite recipes for the hearty dishes, pickles and jams she makes to use up her bountiful harvest.

You don’t have to master the entire repertoire of grapes, techniques, ingredients, variations, and other components to truly appreciate the wine you’re drinking. Simply armed with the senses you already have, an expert guide, and a glass of your favorite, you can learn how to better enjoy the wine you’re drinking, while at the same time gaining a deeper recognition for your own tastes.

Don't just make boring French fries and fried chicken with your air fryer! Cooking with an air fryer opens up the opportunity to enjoy all your favorite meals without worrying about your weight or your health, but unfortunately most people never go beyond the obvious French fries and fried chicken when using their air fryer. This cookbook aims to put a stop to the boring meals you make with your air fryer and show you how your air fryer can fry, grill, bake, and roast some of the most popular household meals in America.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

From Aunt Jemima and Uncle Ben to the Jolly Green Giant and Ronald McDonald, corporate icons sell billions of dollars’ worth of products. But only one of them was ever a real person—Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving “finger lickin’ good” chicken to more than 12 million people every day.

When the Saulnier sisters suffer one disappointment too many in their native France, they decide to pack up and try their luck in America. As journalists, they have the run of the country, following stories that take them to places where most Americans have never been - from the back roads of Appalachia to an underground village of homeless people in the New York City subway system. And along the way, they dine on: Nathan's Famous hot dogs at the annual hot dog-eating contest in Coney Island.