Recipe Book Cookbook Quotes

My cooking spoon, My magic wand, Of this dish, You will be fond.

I want to write the world’s worst cookbook, which I’ll title: “The World’s Worst Cookbook.” It’ll feature recipes from “Peanut Butter and Jelly Sandwich” (peanut butter, jelly, and bread), to “Roasted Roadkill and Hitchhiker’s Surprise” (this recipe is a secret concoction handed down from my great grandfather to my grandfather, who told it to my dad just before he ran him over).


Healing Magic I instill, Far Greater this, Than any pill!

It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.

Right now I am thinking of writing another cookbook. All cookbooks have a gimmick, and mine will be that it contains recipes that I have invented and named after famous people. Some of them are: Brisket of Brynner (very lean meat) Carson Casserole (it's got everything on it) Barbecued Walters Marinated Maude Roasted Rhoda King King Curry (it will feed about eight thousand people) Fricassee of Fonzi Pickled Rickles Raquel Relish Leftovers à la Gabors

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

Although her book did include compelling recipes for scrapple, ox cheek, and baked calf’s head and tips for the preparation of raccoon, possum, snipe, plovers, and blackbirds (for blackbird pie) and “how to broil, fricassee, stew or fry a squirrel,” it was much more than just a cookbook.

Feeling inspired, I grabbed one of Jay’s cookbooks from the kitchen shelf and flicked through until I found a recipe for something I recognised. Lasagna. That was just pasta, and pasta was easy, right? Trying not to be put off by the list of ingredients longer than my small intestine, I scanned the instructions. Chop onions… I could do that. Brown mince…trickier but manageable. Probably. Make a roux in the usual way… I sighed, shut the book with a snap and went off to make dinner in my usual way: pierce film; bung in microwave; wait for bell.

If it wasn't for curse words and grandoise hand gestures, I don't know if Brooklynites would even be able to communicate. In fact, I had requested that holograms of me making dramatic hand gestures be included in this book, but my publisher said it was "too expensive", which is total fucking bullshit.

And to all those out there who feel stuck, lost, in a rut, or just unable to transcend habits or behaviors that no longer serve you, understand that we are with you. You are all an integral and vital part of this movement. Keep rising. We are with you in each breath and in every moment. This book is for you.

And to all those out there who feel stuck, lost, in a rut, or just unable to transcend habits or behaviors that no longer serve you, understand that we are with you. You are all an integral and vital part of this movement. Keep rising. We are with you in each breath and in every moment. This book is for you.

The World's Greatest Cookbooks

Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.

I have started to see poetry in the strangest of things: from the roughest nub of nutmeg to the pale parsnip seamed with soil. And this has made me wonder if I can write a cookery book that includes the truth and beauty of poetry. Why should the culinary arts not include poetry? Why should a recipe book not be a thing of beauty? My thoughts come quickly and smoothly in the solitude of the kitchen, and as I beat the eggs I find myself comparing the process of following a recipe to that of writing a poem. Fruit, herbs, spices, eggs, cream: these are my words and I must combine them in such a way they produce something to delight the palate. Exactly as a poem should fall upon the ears of its readers, charming or moving them. I must coax the flavors from my ingredients, as a poet coaxes mood and meaning from his words.

In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Because our recipes were seldom written down, we had to rely on momma’s and grandma’s experience and what we could learn by watching as they went about their chores in the kitchen,” writes one author of a soul food cookbook. “The advantage of learning at grandmother’s elbow is discovering things which are not found in any book.” You learn how to season and cook food by being there when momma does it. Then one day somebody finally turns to you and tells you to make something and you do it. “For this reason the soul food cook usually knows instinctively how much salt to add, when the grease in the pan is hot enough, and how long before it’s time to open the oven.”53

Once he left the Haywood out for her with a page number on a scrap of paper, and she opened the book to recipes for "Distillation." Jess laughed at the page George had found for her. There, between instructions to make rose water and clove water, were instructions "to make jessamine water: Take eight ounces of the jessamine flowers, clean picked from their stalks, three quarts of spirit of wine, and two quarts of water: put the whole into an alembic, and draw off three quarts. Then take a pound of sugar dissolved in two quarts of water, and mix it with the distilled liquor." George left no comment on the recipe, but she read, and read it over, aware that he was thinking of her.

Similarly, Harlem restaurant owner and cook Obie Green, who, like James Brown, was a native of Augusta, Georgia, insisted that soul is cooking with love. “And I cook with soul and feeling.” Bob Jeffries, also a southerner, argued that soul food was down-home food “cooked with care and love—with soul.”57 South Carolina–born culinary writer and cook Verta Mae Grosvenor also makes the argument that the right feelings are essential to making soul food, “and you can’t it get [them] from no recipe book (mine included).” She insists that a good cookbook does not make a good cook. “How a book gon tell you how to cook.” It’s what you “put in the cooking and I don’t mean spices either.” Jeffries also agreed that soul food was made without recipes; it was made with inexpensive ingredients that “any fool would know how to cook” if they grew up eating it.58

Coconut Muffins Makes 6 Muffins If you know you’ll be on the run, keep these candida-safe muffins on hand. Some of the varieties in this book are extra eggy and hearty, but these are light and sweet. Take advantage of the variety. • 2 tablespoons coconut oil, melted into liquid form, plus more for greasing muffin tin • 3 eggs • Coconut milk and liquid stevia to make up ¼ cup total • ¼ teaspoon sea salt • ¼ cup sifted coconut flour • ¼ teaspoon baking powder • 3 tablespoons shredded, unsweetened coconut 1. Preheat oven to 400°F. Grease a 6-muffin tin with coconut oil or use paper muffin cups. Set aside. 2. In a small bowl beat eggs, coconut oil, milk and stevia mixture, and salt. Combine coconut flour and baking powder, and whisk into batter until smooth. 3. Fill muffin cups half full with batter and sprinkle with shredded coconut. Bake in preheated oven for 15 to 20 minutes.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Recipe for a Perfect Wife, the Novel INGREDIENTS 3 cups editors extraordinaire: Maya Ziv, Lara Hinchberger, Helen Smith 2 cups agent-I-couldn’t-do-this-without: Carolyn Forde (and the Transatlantic Literary Agency) 1½ cup highly skilled publishing teams: Dutton US, Penguin Random House Canada (Viking) 1 cup PR and marketing wizards: Kathleen Carter (Kathleen Carter Communications), Ruta Liormonas, Elina Vaysbeyn, Maria Whelan, Claire Zaya 1 cup women of writing coven: Marissa Stapley, Jennifer Robson, Kate Hilton, Chantel Guertin, Kerry Clare, Liz Renzetti ½ cup author-friends-who-keep-me-sane: Mary Kubica, Taylor Jenkins Reid, Amy E. Reichert, Colleen Oakley, Rachel Goodman, Hannah Mary McKinnon, Rosey Lim ½ cup friends-with-talents-I-do-not-have: Dr. Kendra Newell, Claire Tansey ¼ cup original creators of the Karma Brown Fan Club: my family and friends, including my late grandmother Miriam Christie, who inspired Miriam Claussen; my mom, who is a spectacular cook and mother; and my dad, for being the wonderful feminist he is 1 tablespoon of the inner circle: Adam and Addison, the loves of my life ½ tablespoon book bloggers, bookstagrammers, authors, and readers: including Andrea Katz, Jenny O’Regan, Pamela Klinger-Horn, Melissa Amster, Susan Peterson, Kristy Barrett, Lisa Steinke, Liz Fenton 1 teaspoon vintage cookbooks: particularly the Purity Cookbook, for the spark of inspiration 1 teaspoon loyal Labradoodle: Fred Licorice Brown, furry writing companion Dash of Google: so I could visit the 1950s without a time machine METHOD: Combine all ingredients into a Scrivener file, making sure to hit Save after each addition.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Granola

Now you can help fight the negative effects of the sun on your skin from the inside out. This doesn’t replace sunscreen, but it will help protect your sensitive skin from the sun’s quite harmful ultra violet rays. Servings: 2 calories: 205 | sodium: 319 mg | dietary fiber: 10.8 | total fat: 3.4 g | total carbs: 40.5 g | protein: 5.6 g Ingredients 2 ½ cups coconut water 1 ½ oranges (sliced, peeled and seeds removed) 2 kiwis (peeled and sliced) 2 tbsp flaxseeds (preferably ground or in powder form) Directions Enjoy this wonderful tasting and practical drink after blending it at high speed for at least 45 seconds.

So Artichoke was a restaurant borne out of impulse and recklessness. Four years on, it’s also a testament to how an enterprise started on such a fucked up approach can actually succeed.

But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as our game plan ever was—to make food that tasted good.

This Moroccan style quinoa recipe has delicious spices of coriander, cumin, and a little cayenne heat.

When I purchased my first vegetable spiralizer, I was excited to try making zucchini noodles, also known as “zoodles.” My first dish — zucchini spaghetti with fresh tomatoes, basil and garlic — was fun, creative, and delicious! I quickly found that zoodles were popular with my friends and family. Everyone seemed pleasantly surprised by the experience and enthusiastically asked for more!

The popular Paderno Spiralizer, Veggetti Spiral Vegetable Cutter and other spiralizers and julienne slicers are perfect for food lovers on any kind of regimen, including Gluten-Free, Paleo or weight-loss diets. This book will not only give you great recipes to utilize your new vegetable cutter, but it will show you how to use these utensils safely and efficiently.

1/4 cups all-purpose flour

SIMPLE CANNABUTTER This is an easy, quick way to infuse cannabis into butter on your stove top. Be sure to use salted butter since it has a higher smoke point, and don’t leave your saucepan unattended! You can make this cannabutter relatively quickly, and use it in any of the recipes in this book. MAKES ½ CUP ½ cup (1 stick) salted butter* ¼ ounce cannabis buds, finely ground *To make cannamargarine, simply substitute margarine for butter in this recipe. 1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently. 2. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter, and smash it against the strainer to squeeze out every drop of butter available. When you’re done, discard the plant matter. 3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes. Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes. Note: For medical patients, I would recommend using 2 ounces of cannabis for each pound of butter, effectively making a double-strength cannabutter.

Cinnamon Pecan Quinoa Toasted pecans are placed on top of freshly cooked cinnamon quinoa and mixed with blackberries and agave nectar. Servings: 4 Ingredients: 1 c. water 1 c. milk (low fat, organic) 1 c. quinoa (organic) ½ tsp. cinnamon (ground) 2 c. blackberries (fresh) 4 tsp. agave nectar (organic) 1/3 c. pecans (toasted) Directions: 1. Add the water, milk, and quinoa to a medium-sized sauce pan. Set the heat to high and let it boil. Lower the heat to medium-low and cover. Let this sauté for about 15 minutes. Remove from the heat and let it sit for about 5 minutes. 2. Add in the cinnamon and blackberries. Stir and then divide the mixture up between 4 serving bowls. Sprinkle a little bit of the agave nectar on top of each bowl. 3. Add the pecans on top and enjoy!

What'd you bring?" "The Sweet and and Salty Coconut Rice from the first Cravings book." "Yum! I almost made that, since I did the Shake and Bake Chicken with Hot Honey and the garlic and soy shrimp. That should be great with both of those!

Protein-Rich Fish Food

10. maritime mail service When you're keen on sending a message in a bottle but dubious about the delivery mechanism, consider the following factors from science-minded seafarers: choose a dark bottle, roll the message inward to avoid the ink fading in the sun, drop the bottle in a place with a steady current, and wait a loooooong time. (As of this book's publication, the world's oldest message in a bottle was discovered 132 years after it was sent.) Is this the wrong time to mention that the greatest predictor of survival is hope?

Vlad Nov - Every day many of online users are hacked and the data is stolen from their devices. They are unaware of how to genuinely protect their web-equipped systems. Vlad Nov offers you full solution for all the cyber security requires.

This book aims to systematically overcome all of the above failure points, step-by-step. THE MARGIN OF SAFETY—IF WARREN BUFFETT DESIGNED MENUS Most cookbooks ignore how unreliable recipes can be.

Isn't that the restaurant cookbook you used in Japan - the book with the infamous quinoa tambale recipe? I can't believe you remember that. Of course I do! No quinoa available in Japan so you had me smuggle a baggie of it from New Zealand. Don't talk like that [I whispered, as I saw heads turning everywhere.] Even though this is California, not everyone knows what quinoa is. Someone might think it is contraband - No, the truth is it's a biological weapon. [Hugh exploded in great honking laughter.

ya know?

After lunch, Pindar would go in to the university and meet with his students. When his colleagues asked him how his book was going, he tried to seem jolly. "Oh, you know. It's just dreams of eating. Like any other cookbook, only older," he would laugh. "Dabbling in Babylonian stewpots." But he loved his old recipes. In fact, he loved all cookbooks, old or new, perhaps because so few other things in life were such unabashed invitations to delight. When, as a young man, he had invented a sandwich made of peanut butter, bacon, and mango chutney, he thought he might die of pleasure.

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

She gave me inspiration for my restaurant business I continued later as McHalumi and the reason for this book to appear - to pass the knowledge gathered from ayurvedic cooking classes.

Ingredients:

Flaky Apricot and Apple Strudel

Kolby Moore

Lulo is a fruit that is freshly pressed to make lulo juice. Serving size: 4 Cooking time: 10 minutes Ingredients: 4 Lulos 4 glasses water

Foods like energy bars, granola, cookies, bread, pasta often have high calories and low nutritional value.

is not a case of saying that eating meats is wrong. It is a matter of saying the life of an animal is more important than what we get from them.

make sure to get whole-grains, veggies, and beans. For simple and delicious dishes, I would recommend: Kale Tomatoes Bell peppers Mushroom Squashes Garlic Peas Whole grain pastas Rice Corn Bagels Sweet potatoes Firm Tofu

over medium-high heat in a large saucepan. Add

A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was actually a French chef, François Pierre de la Varenne, who first used that method in his 1661 cookbook, Le Cuisinier François. The English chefs of the time clearly shunned La Varenne’s method of thickening, and it does not enter into English cookery books for at least fifty years.

kitchen

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

Jess herself had not eaten fowl or roast or even fish in years, but the books awakened memories of turkey and thick gravy, and crab cakes, and rib-eye roasts. Redolent of smoke and flame, the recipes repelled and also reminded her of pink and tender meat, and breaking open lobster dripping with sweet butter, and sucking marrow out of the bones.

Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.

Peanut Butter Cookies   Time: 30  minutes Servings: 24   You don’t have to give up cookies on a wheat-free or low-carb diet. These delicious cookies are also healthy with minimal ingredients. Ingredients: 1/2 cup coconut flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1 1/2 cups peanut butter 1 1/2 tsp. pure vanilla extract 4 eggs How to Cook: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the coconut flour, salt and baking powder. Then, add the peanut butter, vanilla and eggs and mix well. Drop about 1 tbsp. of dough at a time onto a cookie sheet, leaving space between them. Bake the cookies for 10 to 12 minutes or until they are golden brown.     Tips: Skip the vanilla extract to make this recipe gluten-free.

No-Grain Granola Bars   Time: 2 ½ - 3 ½ hours Servings: 16     Granola bars make perfect breakfasts or afternoon snacks. These delicious granola bars surprisingly don’t contain any grains at all.   Ingredients:   1 cup assorted nuts 1 cup assorted seeds 1 1/2 cups coconut flakes 1 cup assorted dried fruit 1/4 cup almond butter 1/4 cup coconut oil 1/4 tsp. pure vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg   How to Cook:   Finely chop half of the nuts and seeds with a knife or in the food processor. Roughly chop the rest. Put all the nuts and seeds in a large bowl and add the fruit and coconut. Heat the wet ingredients and spices on medium heat in a pan until the mixture bubbles and then add it to the bowl and stir it together. Spread the mixture into a baking sheet lined with tin foil or parchment paper. Press the mixture into a block with your hands or a spatula. Allow it to cool for 2 to 3 hours and then cut it into rectangular or square granola bars.       Tips: You can use any nuts, seeds and dried fruit you want for this recipe, although the nuts and seeds should be raw or dry roasted without added oil. Experiment until you come up with a flavor combination you enjoy.

cornflake crunch MAKES ABOUT 360 G (4 CUPS) This recipe was originally created to accompany the Cereal Milk Panna Cotta. It was one of those first-swing, home-run hits. It is incredibly simple to make and equally as versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow. 170 g cornflakes [½ (12-ounce) box (5 cups)] 40 g milk powder [½ cup] 40 g sugar [3 tablespoons] 4 g kosher salt [1 teaspoon] 130 g butter, melted [9 tablespoons] Elsewhere in this book: Cornflake crunch is also used in the Pumpkin Ganache dessert. 1. Heat the oven to 275°F. 2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. 4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep

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Ingredients 1/2 C. lime juice 1/4 C. sugar 1 tbsp salt 2 tbsp canola oil 1 tsp minced garlic 1/2 tsp crushed red pepper flakes 1 1/2 lb. peeled shrimp minced cilantro Directions In a bowl, add the sugar, lime juice and salt and mix well. In a wok, heat the oil over high heat and cook the garlic and chili flakes for about 40-60 seconds. Stir in the sugar mixture and cook for about 4-5 minutes. Add the shrimp and cook for about 3 minutes, without stirring. Now, cook for about 3 minutes, mixing often Enjoy with a garnishing of the cilantro.

Mediterranean Beef Casserole Serves 6 Ingredients: 2 lb lean steak, cut into large pieces 3 onions, sliced 4 garlic cloves, cut 2 red peppers, cut 1 green pepper, cut 1 zucchini, peeled and cut 3 tomatoes, quartered 2 tbsp tomato paste or purée 1/2 cup green olives, pitted 1/2 cup dry red wine 1/2 cup of water 1 tsp dried oregano salt and black pepper, to taste Directions: Heat olive oil in a deep ovenproof casserole and seal the beef. Add vegetables and stir to combine. Dilute the tomato paste in half a cup of water and pour it over the meat mixture together with the wine. Season with salt and pepper and bake, stirring halfway through, in a preheated to 350 F for one hour.

bottom line: INVITE PLANTS TO EVERY MEAL I’ve never been an advocate for changing everything overnight—it’s better to focus on one small thing you can do today and do it well. Over time, small daily changes and little victories lead to massive shifts. You can’t blink and just say, “Adios ice cream and Snickers bars and hello kale chips and green smoothies.” That would be setting yourself up for a quick relapse. Start by inviting plants to every meal. If you’re buying ice cream, get one with real strawberries in it. If you’re making grilled cheese, add a vegetable-based soup to the menu. You’ll be surprised by how delicious that additional “guest” makes the meal, and soon you’ll begin to crave it and the veggie portion size will increase. Every recipe in this book invites a plant or two to the table…and oftentimes they are the guests of honor!

1 1/2 cups cold coffee • 2 scoops vanilla ice cream • 2 tbsps. chocolate syrup

Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.

Blueberry Jam Makes 4-5 11 oz jars Ingredients: 4 cups granulated sugar 3 cups blueberries (frozen and thawed or fresh) 3/4 cup honey 2 tbsp lemon juice 1 tsp lemon zest Directions: Gently wash and drain the blueberries. Lightly crush them with a potato masher, food mill or a food processor. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Boils for 10-15 minutes, stirring from time to time. Boil until the jam sets. Test by putting a small drop on a cold plate – if the jam is set, it will wrinkle when given a small poke with your finger. Skim off any foam, then ladle the jam into jars. Seal, flip upside down or process for 10 minutes in boiling water.

The recipes ran the gamut of vegetarian, fish, chicken, beef, pork, noodles, soups, stews, and desserts. They also spanned cuisines from Cantonese, Sichuan, Shanghainese, and even Taiwanese. My grandmother must have expanded her repertoire. The care and poetry of each recipe was accentuated by its simple instructions and colorful anecdotes.

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