Everyone loves a good burger, and Byron make the best. Since 2007, they have grown to become one of the most consistently excellent burger restaurants in the UK. Founder Tom Byng and chef Fred Smith know everything there is to know about burgers. They’ve tasted hundreds of them across the world and they believe that nothing beats a succulent burger with all the trimmings. It’s worth getting the barbecue out for, the friends over, the family round and the apron on. Along with lots of other enduring American dishes, like chicken wings, onion rings, meatloaf, ranch salad, cherry pie and brownies, this book aims to share some brilliant recipes and tips, to encourage you to enjoy great food in good company, and to lift the spirits and warm the soul. It’s for burger lovers, Byron lovers, barbecue lovers, hosts and hostesses, friends and families, and for anyone who knows, like Tom and Fred, that the key to good food is to keep it simple and do it well.
Tom Byng and Fred Smith believe that nothing beats a succulent burger with all the trimmings. It's worth getting the barbecue out for, the friends over, the family round, and the apron on. Byron is full of burgers as well as lots of other American dishes like macaroni and cheese, BBQ ribs, meatballs, Cobb salad, cheesecake, and milkshakes. It's for burger lovers, barbecue lovers, hosts and hostesses, family and friends, and for anyone who knows that the key to good food is to keep it simple and do it well.
Published for devotees of the cowboy and the West, American Cowboy covers all aspects of the Western lifestyle, delivering the best in entertainment, personalities, travel, rodeo action, human interest, art, poetry, fashion, food, horsemanship, history, and every other facet of Western culture. With stunning photography and you-are-there reportage, American Cowboy immerses readers in the cowboy life and the magic that is the great American West.
All Nancy ever wanted was a family—and a boyfriend; a century-old cookbook could bring her both in Caroline B. Cooney’s classic tale of family, friendship, and romance Whenever I see a good-looking boy I am impressed first and embarrassed second. . . . I start blushing as if I had written down a dozen wild fantasies about him in a diary and he had just read it . . . Sixteen-year-old Nancy Nearing lives with her mother in Virginia and daydreams about having a big family. One day, at a flea market, her mom finds a cookbook written in 1915. It turns out to be about several generations of Nearings. In the small North Carolina town of their ancestors, Nancy uncovers layer after layer of fascinating family history. But it’s a heart-stoppingly handsome tour guide who catches her attention. Nick is a high school junior who lives with his father. Their single parents aren’t all they have in common; Nick and Nancy spend hours exploring their mutual family genealogy. Suddenly, Nancy’s life is full of relatives she never knew she had. But Nick is the one she really cares about—in fact, she might be falling in love. Can she get him to see her as more than a friend?
Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ. "Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read."--Publishers Weekly
130 wholefood recipes for health, wellness and a little extra sparkle from Australia's favourite nutritionist, Lola Berry. Happiness is within your grasp and it starts with eating well. These recipes are not about substitutions or restrictions, they're about eating food in its purest and most delicious state. Lola Berry's cooking is fresh, vibrant and jam-packed full of flavour - a little like Lola herself! Based around nutritionally dense wholefoods, Lola's recipes are gluten- and wheat-free, with very little dairy and no refined sugar. This truly is food that will make you glow with good health, inside and out. High-energy breakfasts include Crunchy Paleo Granola, Vanilla and Blueberry Oaty Pikelets and 18 different smoothie combos. Vegans, vegetarians and meat-eaters alike will find exciting new lunch and dinner options, from Raw Falafel with Cashew Aioli or Spicy Pepita, Kale and Buckwheat salad to Chicken Mole with Lime Quinoa and an Aussie beef burger on a paleo bun. While eating well is vital for good health, it's just one piece of the puzzle. As well as sharing her nutritious recipes, Lola discusses the other key pillars of good health - including exercise, mindfulness and mental health - offering insights both professional and personal. This is a specially formatted fixed layout ebook that retains the look and feel of the print book.
More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!
Author: Crescent Dragonwagon
Publisher: Workman Publishing
Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
A selection of curry recipes that draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean. The recipes maintain the authentic international flavors but feature readily obtained ingredients and quick preparation times.