The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
Author: Paul Virant
Publisher: Ten Speed Press
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Inside the Seattle Preservation Dome, it?s always the Fifth of October, the city caught in an endless time loop. Outside, the world lies in apocalyptic ruin. ?Reformed? graffiti artist Ian Palmer is the only one who knows the truth, and he is desperate to wake up the rest of the city before the alien Curator of the living museum erases Ian?s identity forever. Small-town teenager Kylie is one of the few survivors to escape both the initial shock wave and the poison rains that followed. Now she must make her way across the blasted lands, pursued by a mad priest and menaced by skin-and-bone things that might once have been human. Her destination is the Preservation, and her mission is to destroy it. But once inside, she meets Ian, and together they discover that the Preservation?s reality is even stranger than it appears.
The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Author: Marc Vetri
Publisher: Ten Speed Press
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen. From the Hardcover edition.
Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors
Author: Sam Beall
Publisher: Clarkson Potter
Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book. Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical. It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats. A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home. From the Hardcover edition.
Photographer and architect Nell Dickerson began her exploration of antebellum homesteads with encouragement from her cousin-in-law renowned Civil War historian and novelist Shelby Foote. Her passion for forgotten and neglected buildings became a plea for preservation. Gone is a unique pairing of modern photographs and historical novella. In PILLAR OF FIRE, Foote offers a heartbreaking look at one mans loss as Union troops burn his home in the last days of the Civil War. Dickerson shares fascinating and haunting photographs, shining a poignant light on the buildings which survived Sherman's burning rampage across the Confederacy, only to fall victim to neglect, apathy and poverty. From the photographer: The Civil War had been over for exactly ninety years in 1954, when my cousin, Shelby Foote, published--PILLAR OF FIRE--as part of his novel, Jordan County: A Landscape in Narrative. The book's stories painted a vivid picture of a fictitious Mississippi county steeped in Southern culture. PILLAR OF FIRE took readers into a heartbreaking and commonplace scene late in the Civil War, when Union troops moved through the civilian South destroying not only plantations but also ordinary homes and cabins. Those troops, battle-hardened and bitter from the loss of their own brethren, take no joy in burning a home in front of its dying, elderly owner and his frail servants. The cruelty of the circumstances is as much a given for them as the dying man's grief over all the memories that burn with his house. Now, on the eve of the Civil War's 150th commemoration, my mission is to draw attention not only to the architectural heritage devastated by the war but also the heritage we've lost since then: to neglect, to poverty, and to shame, as the war's infamy colored the attitudes of later generations and tainted the homes those generations inherited. What the war didn't take, time and apathy did. And yet those grand old homes whether mansion or cabin deserve our reverence and protection.
Ministering As a Priest at the Altar of the Kitchen
Author: Steve Ogan
Category: Family & Relationships
Kisses and kitchens are more connected than most people can ever imagine. A kiss is an expression of love. It is an indication of intimacy, a show of affection. The kitchen is a place of cooking. It is a centre for the practical demonstration of a wife's love for her husband and a husband's love for his wife. Just as a kiss is "ministered" out of a heart of affection, so the ministry in the kitchen is rendered out of a heart of care and consideration. Kiss Me in the Kitchen is a unique book. It deals with the following: *The kitchen as an altar for the preservation of love and life *The relationship of kissing and the priesthood of the kitchen-place *How husbands and wives can kiss each other in the kitchen-place *How parents can kiss their children and teach them to minister in the kitchen *Kissing and the restoration of the biblical patterns of nutrition *Releasing the rainbow colours of the kitchen *Turning your spouse into a celebrity chef *The ministry of the watchman and intercession in the kitchen *How to kiss your spouse with love poems in the kitchen *The health benefits of kissing in the kitchen *Kissing for divine breakthrough in the kitchen The passion to cook a lovely meal is as powerful as the preparation to give a passionate kiss. As kissing is indispensable to lovers, so is the kitchen indispensible to families.
The enemy realized that their means of spreading vice and removing the women’s Hijab (veil) would not bear fruit, and thus, they figured out that standing against the current was not the best way; therefore they resorted to the policy of breaking the wave. Do you know what this policy of breaking the wave is? It is to disassemble a bundle of sticks and break each one separately. They saw women dressed in loose Abayat (robes) that did not reveal any of their adornments. Thus, they said to her: “We are not asking you to take off your Hijab (veil). No no, no, that is forbidden! Why don’t you just renew the style of your Abayah (robe)?”