Near Far

Author: Heidi Swanson
Publisher: Ten Speed Press
ISBN: 160774550X
Format: PDF, Mobi
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Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking. From the Hardcover edition.

Near Far

Author: Heidi Swanson
Publisher:
ISBN: 1607745496
Format: PDF, Mobi
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New York Times bestselling author of Super Natural Every Day, Heidi Swanson shares 125 natural foods recipes along with photographs inspired by her travels both near (Northern California) and far (Italy, Morocco, France, India, and Japan). Equal parts recipe journal and photo album, Near & Far focuses on dishes inspired by Heidi Swanson's Northern California kitchen and her many international travels to diverse cities including Marrakech, Tokyo, Paris, Jaipur, Rome, Kyoto, Palermo, New Delhi, and more. In this deeply personal collection, Heidi turns to the series of dog-eared recipe journals she has kept for years--each filled with newspaper clippings, magazine scraps, photos, stamps, receipts, and sticky notes to chronicle details she wants to remember: a paprika-spiked tomato soup in Amsterdam, the pattern of an ancient Italian olive grove she passed on the way to the Bari airport, and the precise way an elderly Vietnamese woman carefully sliced broccoli stems in the back of a grocery in New Zealand. Vegetarian recipes such as Carrot and Sake Salad, Fennel Frond Orzo, Rye Buttermilk Cakes, Harissa Farro, Fresh Ginger Citrus Juice, and Brown Butter Tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi's sizable fanbase has come to expect. And photographs taken on location around the world--as well as back home in Heidi's kitchen--reveal the places that inspire her warm and nourishing cooking.

Super Natural Every Day

Author: Heidi Swanson
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Format: PDF, Mobi
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"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--

Home and Away

Author: Randy Shore
Publisher: arsenal pulp press
ISBN: 1551526743
Format: PDF, Docs
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Randy and Darcy Shore take readers on a global tour through food, from the steamy noodle shops of Seoul to the wood-fired grills of Istanbul and funky dives of San Francisco. These recipes remind us of how food informs our ideas around community and identity, and how it shapes our experience of and appreciation for other cultures.

Far Afield

Author: Shane Mitchell
Publisher:
ISBN: 1607749203
Format: PDF, ePub
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"A lushly photographed culinary travel book featuring profiles of the stewards of the world's oldest foodways--traditional farming, hunting, fishing, and foraging methods--along with 40 recipes. Food and travel writer Shane Mitchell and photographer James Fisher have traveled the world on assignment for food and travel publications such as Travel + Leisure and Saveur. Along the way, they have encountered the fascinating people who are keeping the world's oldest traditional foodways alive, such as sacred taro farmers in Hawaii who have never left the islands, fisherman on the Swahili coast, and Icelandic shepherds who still use the techniques of their Viking ancestors. Full of lush photography from far-flung locations all over the globe, Far Afield profiles these people, sharing their unique and captivating stories and recipes"--

Feeding the Dragon

Author: Nate Tate
Publisher: Andrews McMeel Publishing
ISBN: 1449408486
Format: PDF, Kindle
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With little more than two backpacks, a camera, and a tarp, Mandarin-speaking American brother and sister Nate and Mary Kate Tate traveled more than 9,700 miles throughout China to share the country's inspiring culture and cuisine with kitchens in the West. What began as a travelblog (feedingthedragon.com) documenting the duo's journey has evolved into a visual narrative of food, culture, and travel inside Feeding the Dragon. Arranged by the authors' travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs. Western cooks will find healthy recipes brimming with authentic ingredients and flavors, such as Lychee Martini and Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Wild Mushroom Salad. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers instead of making them from scratch, or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book. Feeding the Dragon is not an Americanized adulteration of classic Chinese cuisine. Instead, the Tates offer readers and cooks a beautiful journey through Chinese history, culture, tradition, and food. "This is a heartwarming and often gripping tale of a brother-sister team who bike back roads, slog muddy fields, trudge across mountains, and navigate ancient alleyways to explore the kitchens and culinary soul of China. The recipes they gather from China's wonderfully hospitable people will tantalize your taste buds as Nate and Mary Kate's decade-long adventure inspires your sense of wanderlust." --James McGregor, author of One Billion Customers: Lessons from the Front Lines of Doing Business in China "Feeding the Dragon is a stunning achievement; it's a foodie's Far East fantasy come true, with pictures and recipes to match." --Adam Roberts, creator of The Amateur Gourmet "The Tate siblings are my kind of travelers, my kind of eaters, and my kind of cooks. In Feeding the Dragon, they have combined adventure travel, history, and culture to create a personal, fun, and interesting cookbook. The photos, recipes, and stories are all fabulous. I love this cookbook!" --Lisa See, author of Snow Flower and the Secret Fan and Shanghai Girls

Rick Stein s Spain

Author: Rick Stein
Publisher: Random House
ISBN: 1409074617
Format: PDF, ePub
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'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick Stein In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches. With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.

Salt Silver

Author: Johannes Riffelmacher
Publisher: Andrews McMeel Publishing
ISBN: 1449479669
Format: PDF
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Salt & Silver traces the journey of Johannes Riffelmacher and Thomas Kosikowski as they travel through Central and South America—reporting on all the best surfing locations, chronicling the stories of local surfers and restaurant owners, and compiling recipes representative of each area. The narrative begins in Cuba with beautiful images of the city and the beaches, as well as stories related to the Cuban surfing community and a discussion of popular Cuban dishes. Next is a tour of Mexico—first with street tacos, a trip through Mexican markets, and day spent in the urban graffitiscene of Guadalajara; then with Tostadas de Pulpo (Octopus Crackers), Shrimp and Portobello Burgers, and glimpse into small town life in the remote surfing town of San Pancho. The Mexican leg of the journey draws to a conclusion with 7-meter-waves, BBQ, and Tajine in Rio Nexpa, as well as “a perfect righthander barreling of a point” in the scenic La Ticla. After Mexico comes a long list of sites and sounds as the two men make their way through Nicaragua, Costa Rica, Panama, Ecuador, Peru, and finally Chile, exploring the beaches and waves, as well as the kitchens of each location. Interspersed throughout the pages of the trip are more than 90 regional recipes, over 250 stunning photographs, and a wide array of tips and stories ranging from social commentary on the Cuban surf scene to pointers on how to rent a “Hamaquera” in La Ticla for $3 a night.

Living with taste

Author: Jamal Amin
Publisher: Youcanprint
ISBN: 8892609149
Format: PDF, ePub, Mobi
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Living with Taste : about Creative Tuscan cooking by Jamal Amin. The travel stories and recipes of an international Chef in his agriturismo ( farm house ) Villa Poggio di Gaville In 2010 Jamal decided to change the course of his life. He left his job in commerce to pursue his dream to open an “agriturismo” in Chianti where he could play host, live in close contact with nature and dedicate more time to his passion - cooking - which is the main source of his inspiration. For Jamal, cooking represents a never-ending search for new flavours.