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Wild Food From Land and Sea contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.
With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially at home. It is more important than ever that our kitchen and dining spaces allow us to live in harmony with nature. This glimpse into the home kitchens and dining areas of twenty of the world's top chefs, food bloggers, and restauranteurs reveals inspiring ways that the food-obsessed are embracing the "wild" at home in their everyday cooking and dining.
From a chef who experiments with herbs in a city apartment to a blogger who forages with her family in a local forest, each personality's featured kitchen story offers a behind-the-scenes view of their unique cooking philosophy along with their insider tips for creating a unique kitchen space. Each chef--from Julia Sherman and David Tanis to Judy Williams and Rita Sodi--provides a simple recipe that uses their favorite natural ingredients. Offering advice on essential utensils, entertaining, and bringing the outside in, the book also features a directory of websites and restaurants for those interested in finding out more.
The desire to know where our food comes from and to minimize our carbon footprints is ever-growing. Wild Kitchen offers fresh insights into kitchen design and styling from those who understand the sustainable lifestyle best, and will inform, delight, and inspire all food lovers looking to get back to nature.
The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.
Brilliant and provocative, The Wild Vine shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.
Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened?
The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.
Brilliant and provocative, "The Wild Vine" shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.
"This book is pure culinary fun!" --Gale Gand, pastry chef, author, restaurateur, and TV personality
Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in).
Why waffle?
The Ease! Waffled Bacon and Eggs: First, waffle the bacon--fast, crisp, and no burnt edges--then the eggs, for lacy whites and perfect yolks (thanks, bacon fat).
The Melt! Waffled Macaroni and Cheese: Waffled leftover mac 'n' cheese is a decadent grilled cheese sandwich--golden, buttery exterior and soft, cheesy insides.
The Dimples! Spaghetti and Waffled Meatballs: That's right--cook meatballs in a waffle iron and create dimples where the sauce can pool.
The Cool Factor! Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it's time for dessert, and make soft, gooey cookies with grid marks. No oven required.
"Dan Shumski's genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusions"
--J.Kenji Lopez-Alt (The Food Lab and seriouseats.com)
Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs.
Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.
Of course, as always, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the previous editionsall presented in Zraly s inimitable, irreverent style. This is the wine guide against which all others are judged."
