Full Read and Download Reference eBook
Jasper Whites Cooking From New England Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Jasper Whites Cooking From New England book. This book definitely worth reading, it is an incredibly well-written.
Author : Jasper White
Publisher : Perennial
Page : 367 pages
File Size : 38,62 MB
Release : 1992-12-17
Category : Cooking
ISBN : 9780060923990
Offers recipes for fish, venison, poultry, and other foods, with each dish reflecting both traditional taste and today's health concerns
Author : Jasper White
Publisher : Simon and Schuster
Page : 274 pages
File Size : 38,32 MB
Release : 1998-06-10
Category : Cooking
ISBN : 0684800772
More than five years in preparation, Lobster at Home will teach anyone, from the most inexperienced novice to the seasoned professional, to master the art of cooking lobster.
Author : Jasper White
Publisher : Jessicas Biscuit
Page : pages
File Size : 21,62 MB
Release : 1998-06-01
Category : Cooking
ISBN : 9780964360075
Author : Jasper White
Publisher : W W Norton & Company Incorporated
Page : 380 pages
File Size : 22,18 MB
Release : 2007
Category : Cooking
ISBN : 9780393052381
The chef and owner of New England's four Summer Shack restaurants presents a collection of two hundred easy-to-prepare seafood dishes including Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, in a volume that is complemented by illustrated seafood preparation tips.
Author : Jasper White
Publisher : Simon and Schuster
Page : 256 pages
File Size : 30,85 MB
Release : 2000-08-22
Category : Cooking
ISBN : 0684850346
Offers recipes for a variety of chowders, including New England clam, Manhattan red, corn, and Nantucket Veal chowders.
Author : The Boston Globe
Publisher :
Page : 0 pages
File Size : 28,33 MB
Release : 2006
Category : Cooking
ISBN : 9781572438958
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston's top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
Author : Leigh Belanger
Publisher : Voyageur Press (MN)
Page : 162 pages
File Size : 34,44 MB
Release : 2012-05-07
Category : Cooking
ISBN : 0760339082
Collects recipes from 28 chefs and restaurants in the Boston area who prefer locally grown, sustainable foods.
Author : Alexandra Stafford
Publisher : Clarkson Potter
Page : 258 pages
File Size : 21,86 MB
Release : 2017-04-04
Category : Cooking
ISBN : 0553459848
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
Author : Mimi Sheraton
Publisher : Workman Publishing Company
Page : 1009 pages
File Size : 16,60 MB
Release : 2015-01-13
Category : Cooking
ISBN : 076118306X
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author : Clara Silverstein
Publisher : Chef's Table
Page : 0 pages
File Size : 47,1 MB
Release : 2007-10
Category : Cooking
ISBN : 9780762745142
This all-new cookbook highlights more than 100 recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch.