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1000 tulosta hakusanalla John Kitchen

How to Brew Beer in Your Kitchen

How to Brew Beer in Your Kitchen

John Palmer

CAMRA BOOKS
2025
pokkari
This book will teach readers how to brew beer in their own kitchen, on a stove or hotplate, with a minimum of fuss and bother. It will focus on brewing a 10 litre (2.5 gallon) batch size because most kitchen stoves can only boil up to 3 gallons in a reasonable amount of time.
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The Kitchen and the Studio

The Kitchen and the Studio

Mallory M O'Connor; John A O'Connor

Atmosphere Press
2023
sidottu
The Kitchen and the Studio: A Memoir of Food and Art is a cookbook, an art book, a memoir, and a love story. Artist John A. O'Connor and Art Historian Mallory M. O'Connor met at the University of California, Davis, in 1962. They were married in January 1963. From the beginning, they shared a passion for good food and wine that has continued for over sixty years.This book is both a memoir of their life together as artists and teachers and a collection of the special celebrations that they shared with a wide variety of guests over the years. The book includes more than one hundred recipes from their collection, each illustrated with John's original paintings. Every occasion has a story to tell about a time and a place when friends and family came together to share their lives, their passions, and their daily bread.In this unique love story of a creative couple who have always "lived the artist's life," John and Mallory O'Connor share their favorite special occasions and recipes along with the places and the people who made them memorable.
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The Kitchen and the Studio

The Kitchen and the Studio

Mallory M O'Connor; John A O'Connor

Atmosphere Press
2023
pokkari
The Kitchen and the Studio: A Memoir of Food and Art is a cookbook, an art book, a memoir, and a love story. Artist John A. O'Connor and Art Historian Mallory M. O'Connor met at the University of California, Davis, in 1962. They were married in January 1963. From the beginning, they shared a passion for good food and wine that has continued for over sixty years.This book is both a memoir of their life together as artists and teachers and a collection of the special celebrations that they shared with a wide variety of guests over the years. The book includes more than one hundred recipes from their collection, each illustrated with John's original paintings. Every occasion has a story to tell about a time and a place when friends and family came together to share their lives, their passions, and their daily bread.In this unique love story of a creative couple who have always "lived the artist's life," John and Mallory O'Connor share their favorite special occasions and recipes along with the places and the people who made them memorable.
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The New Filipino Kitchen

The New Filipino Kitchen

Jacqueline Chio-Lauri; John Birdsall

Surrey Books,U.S.
2018
sidottu
“An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s TableYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here. Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients. The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Europe winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.
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The Carolina Rice Kitchen

The Carolina Rice Kitchen

Karen Hess; John Martin Taylor

UNIVERSITY OF SOUTH CAROLINA PRESS
2022
pokkari
A pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences—Persian, Arab, French, English, and African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable.This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.
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Dreena's Kind Kitchen

Dreena's Kind Kitchen

Dreena Burton; John Robbins

BenBella Books
2021
nidottu
For more than 20 years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work—and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena’s Kind Kitchen: 100 Tried-and-True Plant-Based Recipes has you covered. You’ll find a variety of breakfasts, salads and dressings, small bites, soups, entrées, and sweets, including: • Lemon Poppyseed Muffins • Wow’em Waffles • Next-Level Avocado Toast • Potato-Cauliflower Scramble • Zucchini Fritters • Seasoned Potato Squashers • A-Game Chili • White Bean Corn Chowder • ‘Quicken’ Noodle Soup • Truffle-Staled Nut Cheese • Beyond BEET Burgers • Fiesta Taco Filling • Italian Ratatouille • 1-Minute Alfredo • Lentil Sweet Potato Meatloaf • Smoky Ceasar Salad & Potato Croutons • Crackle Blender Brownies • Charming Apple Crisp • Holiday Dinner Torte • Heavenly Baklava
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The Garden-companion, for Gentlemen and Ladies; a Calendar, Pointing out What Should be Done Every Month in the Green-house, Flower, Fruit and Kitchen-garden The Seventh Edition

The Garden-companion, for Gentlemen and Ladies; a Calendar, Pointing out What Should be Done Every Month in the Green-house, Flower, Fruit and Kitchen-garden The Seventh Edition

John Trusler

Gale Ecco, Print Editions
2018
sidottu
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++British LibraryT040422Anonymous. By John Trusler.London: printed for the Truslers, at the Literary Press, 1795?]. 103, 5]p., ill.; 18
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The Historic Kentucky Kitchen

The Historic Kentucky Kitchen

Deirdre A. Scaggs; Andrew W. McGraw; John van Willigen

The University Press of Kentucky
2013
sidottu
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.
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The Historic Kentucky Kitchen

The Historic Kentucky Kitchen

Deirdre A. Scaggs; Andrew W. McGraw; John van Willigen

The University Press of Kentucky
2016
nidottu
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.
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Managing People in Commercial Kitchens

Managing People in Commercial Kitchens

Charalampos Giousmpasoglou; Evangelia Marinakou; Anastasios Zopiatis; John Cooper

TAYLOR FRANCIS LTD
2022
sidottu
Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture.The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
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