Meet your hosts Richenda and Michael at their gorgeous home built in the 18th century. Sit down around a cozy fire and enjoy a cup of tea and scones as you hear about the delightful history of their home which has been in the family for generations. Weather permitting, Richenda and Michael will take you on a quick tour of the family’s vegetable garden and apple orchard where you might pick a few herbs for your meal. Back at the dining table, enjoy Richenda’s creations - either a three-course meal or a creative Irish tasting menu. Possible dishes are spring pea and mint or beetroot and coconut soup, a main course, such as a beef and Guinness stew with a side of glazed parsnips and parsnips or stuffed chicken with mushrooms and spiced vegetables, all served with traditional Irish bread. Your meal will conclude with a dessert of a seasonal Irish tart (made from rhubarb or apples from the garden), a rich chocolate rum torte or a homemade lemon curd meringue roulade.
When I get old, I hope to have friends as awesome as these. This is an absolutely feel good novel. Naturally, our intrepid characters, wattles and all, undergo all sorts of trials, but it's the compassion and generosity they exhibit that endears the reader. (Sam Sanders, via NetGalley)Zany families, eccentric friends, and ne'er-do-well neighbors inhabit the labyrinthine lives of three women friends as they grapple with real-world events in one "Golden Year".An unwelcome visit from local law enforcement, a younger friend's romantic chaos, and the death of a parent combine with daily mundanities - laundry, scones, and senior sex - to create a walloping, raucous listen.Opinionated pets - critics and alter egos - offer a rich counterpoint to the human dramas affecting their lives.Unfiltered and compelling, this entertaining sago provides listeners of all ages with a new and positive view of growing older. 1. Language: English. Narrator: Sandra Murphy. Audio sample: http://samples.audible.de/bk/acx0/138686/bk_acx0_138686_sample.mp3. Digital audiobook in aax.
Carlina Perez is in way over her head. Unexpectedly jobless and fostering an exotic pet with an insatiable appetite, this pastry chef needs a new gig faster than she can whip up a batch of scones. But when she's tapped to serve as the personal chef to a haughty tabloid regular, she only considers the job out of sheer desperation. After all, Giorgio Acardi may be filthy rich and intoxicatingly handsome, but he's also a first class scoundrel. Giorgio Acardi has it all: money, fame, an endless string of beautiful companions, and the respect of his colleagues and rivals. From the outside looking in, his life is perfect. So perfect, in fact, that he's even got his eye on a new personal chef. She's talented and gorgeous, and it shouldn't make a difference whether she hates him or not as long as she does the job. But there's something about Carlina that Giorgio just can't resist, and he hasn't enjoyed success by backing down from a challenge. 1. Language: English. Narrator: Lola James, Lance Greenfield. Audio sample: http://samples.audible.de/bk/adbl/055467/bk_adbl_055467_sample.mp3. Digital audiobook in aax.
This flavorful combination of black tea and rich spices is now the up-and-coming beverage trend. Rosen uncovers its history along with recipes for making and cooking with chai and serving suggestions for tea celebrations. Readers will find variations like herbal chai, iced chai, and chai cappuccino, plus recipes for masala cake, cardamom cookies, and chai scones.
2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
Dishing Up(r)New Mexicois an irresistiblecollection of 150 recipes, many contributed by chefs, farmers, and small food producers from around the state, that celebrate the rich diversity of New Mexico s cuisine. From farm-fresh tomatoes, onions, and asparagus to blue corn, a wide range of chile peppers, pumpkin, pinto beans, artisanal cheeses, and meats like bison, churro lamb, and oryx, New Mexico produces some of the best food in the world. Drawing from many of the state s popular food sources and destinations, Dave DeWitt has included delectable recipes for every meal and every course, including Spicy Stuffed Ancho Chiles, Chipotle Pumpkin Seed Pesto, Blue Corn Pancakes, Calabacitas with Red Serranos, Southwest Asparagus Strata, Grape-Grilled Quail with Goat Cheese Rounds, Short Rib Chili, Slow Roast Breast of Lamb with Honey Cumin Glaze, Buffalo Green Chile Eggrolls, Pasilla Scones with Red Chile Honey, Broccoli and Mustard Soup, New Mexican Baklava, and Spicy Chocolate-Raspberry Muffins.DeWitt even includes beverage recipes, such as Craft Stout Michelada, Green Bean Bloody Mary, and Prickly Pear Margarita.'Dishing Up(r)New Mexico'is also a visual tour of New Mexico's food and drink scene, with beautiful photography of farms, inns, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a travel companion as well as a must-have cookbook.
Traditional Wheaten Bannocks and unusual SairHeidies both can be found in A Little Book of Scottish Baking .For those unfamiliar with the rich baking traditions of Scotland, WheatenBannocks were once a daily staple of the national diet before white flourbecame widely available. Sair Heidies, or 'Sore Heads,' reflect theScottish sense of humor. The straight-sided cakes are wrapped in paper'bandages' and have domed, crusted heads with lump sugar on top, representing 'aspirin.'Recipes for a wide variety of baked treats are included, ranging from thesimple, nourishing scones and oatcakes once baked in farmhouses to thesophisticated confections turned out by the ancient Incorporation of Baxters inEdinburgh.Author Marion Maxwell presents the finest collection of recipes for bakedgoods that would fit into this little book, which is colorfully illustrated byCatherine McWilliams.Whatever your cup of tea, A Little Book of Scottish Baking issure to offer the perfect complement to your beverage of choice.
From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there&#8217;s no food so homey and family-oriented, so truly mouthwatering as real Irish food. People in Ireland are sometimes mortified by what Americans think of as &#8220;Irish food.&#8221; That&#8217;s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese&#8212;this stuff is the original comfort food. Real Irish Food is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce. Homemade Irish Sausages Potted Shrimp and Potted Salmon Finglas Irish Stew with Dumplings Whiskey Chicken and Roast Goose with Applesauce Boxty, Cally, Champ, and Colcannon Apple Snow, Almond Buns, and Summer Pudding Elderflower Lemonade, Black Velvet, and Ginger Beer Cherry Cake, Custard Tart, and Brandy Butter Create a taste of Ireland in your own kitchen with David Blowers authentic recipes, illustrated in full color. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We&#8217;ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
First published as Hugh's Three Good Things in 2012. How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the winning combinations. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used this simple formula to create more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.