TRE Book-a-Month: Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life
Join us in our Facebook group The Rambling Epicure, Mastering the Art of Food Writing, from May 3 to May 17 for the TRE Book-a-Month reading, discussion and, if you like, cookalong, of a biographical cookbook about legendary food authority Paula Wolfert, which includes 50+ recipes, by Emily Keiser Thelin. “All recipes are, in some way, an exploration of the link between food and memory. We cook the food we remember loving and, in so doing, make new connections and bonds. The amount of love, through food, Paula has given so many over the years makes this biography-cum-cookbook a truly wonderful project. — Yotam Ottolenghi “Every serious food person knows that Paula Wolfert changed our world, but in this book we learn what a fascinating time she had while she was doing it. Part biography, part cookbook, part history, Unforgettable introduces our greatest cookbook writer to the wider audience she deserves. There has never been a book quite like this one. — Ruth Reichl “Unforgettable is a brilliant summation of the resilience, exuberance, and expertise that we know and love of Paula Wolfert. — Mario Batali “We’re all truly indebted to Emily Kaiser Thelin, Eric Wolfinger, Andrea Nguyen, and Toni Tajima for capturing these beautiful, inspiring, and very important memories of Paula’s life and travels. — April Bloomfield “Unforgettable is the story of the exacting, passionate, genuine, driven and indefatigable Paula Wolfert, the ultimate expert on the cooking of the Mediterranean. Emily Kaiser Thelin’s well-written and poignant narrative recounts the tale of this true pioneer of American culinary history.- Jacques Pépin"
| A Y U R V E D A | -the science of life- is an ancient tradition that uses delicious, nutritious, FRESH foods full of Prana to promote health, wellness-being, and balance. This beautiful book has 100 seasonal recipes by Divya, owner of @divyaskitchennyc a true master of the subject. Daniel and I have been having so much fun with our copy. “If diet is wrong | medicine is of no use. If diet is correct | medicine is of no use.” -Ayurvedic proverb 🍲 Food is medicine🍵😍 SHOP • APOTHECARY is open 12-7pm
Last chance to pre-order! It’s been a great ride and now it’s time to move on to the next stage of the project.. sending this baby to print!!! •
We will only print the number of copies preordered and there will be no second print run of this limited edition cookbook, so don’t miss it out, it is a great compilation of recipes and local talent that will live through generations! Be part of it!! 😉
After a week of temperatures in the 80s, I am looking forward to diving into the new revised & updated version of one of my top 5 favourite cookbooks by the amazing @davidlebovitz Woohoo!!!! #summerweather#icecream#cookbook#summer
When we think of Salvador Dali, we usually think of melting clocks and surrealist paintings. But the famously flamboyant artist was also something of a culinary connoisseur, and in 1973 he even released his own cookbook called Les Diners de Gala. It was only printed once, and only around 400 copies are thought to remain, but thanks to Taschen, you too can now own a copy for the first time in over 40 years. #unaartvisor#dali#taschen#cookbook#surrealism#magicofcooking
Am Mittwoch Abend fand in Hückeswagen bei unserem Händler Vöpel's Greenhouse die Release Party für das zweite Buch des Wild Kitchen Project statt. Das erste Buch des Projektes haben wir als Sponsor unterstützt, in Teil 2 ist Don Marco's Barbecue als Gast-Autor dabei.
Im Rahmen des "All you can eat BBQ Ribs Buffet" für 180 Gäste und Pressevertreter haben wir das neue Buch präsentiert und leckere, wilde Häppchen von Grill, Smoker und Dutch Oven serviert mit denen wir die Gäste begeistern konnten.
Unter anderem gab es die leckeren Wildschwein-MOINK Balls mit Käsefüllung und Sombrero Cheese Sauce, wildes Osso Bucco, Wildschwein Leberkäse und Lammgyros-Pitas sowie dry aged Wildschweinrücken vom BBQ Burner Oberhitzegrill.
Bei bestem Wetter und toller Stimmung war dies ein absolut gelungener Abend. Da auch viele Jäger und Grillfreunde anwesend waren ergaben sich tolle Fachgespräche, die Lust auf noch mehr machen!
Hier ein Paar Bilder, mehr Informationen zum Buch kommen in den nächsten Tagen.
🇺🇲 Some pictures of the release party of the new book i am involved in, Wild Kitchen Project 2.0 about cooking venison outdoors
🍋💛🍋. Today is grocery day! HOW DO YOU SURVIVE GROCERY DAY?! SHARE WITH ME YOUR TIPS!! Here’s what has worked for me:
🛒: I plan out all my cakes and meals once a week, and hit the store only once. This saves sanity, time, money, and money. Did I say that last one twice? Well, that’s because it’s true.
🛒: I take a look in my fridge and pantry, see what ingredients I have left over that I can use towards a meal or another cake, and plan out a weeks worth of meals and cakes.
🛒: I write down all my categories (Produce, Meat, Dairy, Aisles, Baking, Other), and then recipe by recipe, or cake by cake, I write down the things I’ll need under each category. This makes life so much easier while going around the store (especially while shopping with a 2 year old). I shop around the perimeter, then the inside aisles.
🛒: I have a separate category for things I will need to pickup from a different store such as Costco/Harmon’s/baking stores.
🛒: And then I do everything I can to not hit the grocery store again until next Friday. This has saved our grocery budget every month!
❤️Also, it’s been months since I haven’t been stopped by one of you in person on my outing. I LOVE seeing you every week. Don’t be afraid to come say hi! 👋🏻 Happy Friday! 😘 #bakingwithblondie
Life is too short to wake up with regrets. So love the people who treat you right. Forget about those who don’t. Believe everything happens for a reason. If you get a chance, take it. If it changes your life, let it. Nobody said life would be easy, they just promised it would most likely be worth it. (Paulo Coelho) ✨
Enjoying this beautiful hotel in Villabuena de Álava 🇪🇸🍇🍷☀️ Es maravilloso 😍
Zit ik in het zonnetje het in alle opzichten heerlijke Mangiamo! Te lezen kom ik tot mijn grote verrassing mezelf tegen. Zo leuk! @italiaanskokenmetantoinette @uitgeverijnwadam #cookbook#mangiamo ! #italian
Wise words from @leah.hyslop. Who's going out to appreciate some of London's delicious creativity this weekend? Only a few weeks until Leah's lovely cookbook #MadeInLondon hits the shelves so you can recreate some of London's most iconic dishes at home...
Strawberry & Orange Smoothie (from The Contented Kid Cookbook)
Low hassle, high in flavour and super-charged with Vitamin C
* >> Zero to Hero Time: 3 minutes
>> Hassle factor: 1/10
>> What’s to wash? Knife, chopping board, blender
>> Frozen Strawberries
My Mummy Logic...
>> The frozen strawberries and the dietary fibre from the oranges provides the texture of much more sugary and much less nutritious smoothie, but with all the natural sweetness and taste.
>> This smoothie is sweet. In fact, in each serving there are 21g / 5 tsps of sugar. >> But remember:
1.) Sodas often contain 10-15 teaspoons of sugar per serving - two to three times as much
2.) All the sugars in this smoothie come from the fruits from which it is made
3.) Plus, that sugar comes wrapped up in goodness - Potassium, Dietary Fibre and a supersonic amount of Vitamin C - and no nasties.
Intentional Nutrition (per serving)
>> 13% of Potassium RDA
>> 24% of Dietary Fibre RDA
>> 242%(!) of Vitamin C RDA
Thanks to Very Well’s Recipe Nutrition Calculator (https://www.verywellfit.com/recipe-nutrition-analyzer-4157076) *
Hispi cabbage and kale subzi .. an amazing side order for any Indian restaurant want to focus on some amazing seasonal ingredients.. stir fried with mustard, onion and spices ... it’s awesome collection from year 2016 ,,
As per Wikipedia .
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the "cole crops", meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses.
my journey and my cook book link in bio @bobbyretnakumargeetha
EAT YOUR FEELINGS author @lindseysmithhhc with fellow cookbook authors @mizmaggieb and @chocolateforbasil during their event at @thefoodloft! Make sure to check out FoodMoodGirl.com/eyfbooktour to find out if Lindsey's coming to a city near you!
People tend to think you have to be an experienced chef or have a long history in cannabis to make your own cannabis-infused foods and drinks.
But what if it was MUCH easier than you thought? What if you could make incredible cannabis-infused foods easily and quickly?
In fact, there are countless ways to harness cannabis’s flavorful and therapeutic qualities. In this Greenflower Learning video expert Robyn Lawrence reveals how simple cooking with cannabis can be.
“Cooking with cannabis can be a life-saver for people who have medical conditions or compromised immune systems. For a lot of people, cannabis-infused food delivers the medicine their bodies need – with or without the psychoactive effects. Cooking is really one of the healthiest ways to get the substance without putting your lungs at risk.” — Robyn Griggs Lawrence
Link to Robyn’s “LEARN HOW TO MAKE YOUR OWN CANNABIS-INFUSED FOODS, DRINKS & OILS WHILE CONTROLLING THE DOSE” in bio!
The first copy of the @ofyr_worldwide cook book presented by @tjeerdoostra to our photographer @bert.luyckx What a great honour and fantastic book it has become. 😍 In stores soon! #Ofyr#cookbook#outdoorcooking
To coffee or not to coffee, that is the question?😀☕️ Good morning guys! What’s your favorite way to start your day? I know many of you love love love coffee☕️☕️☕️☕️first thing in the morning ❤️😀 Some of you drink few cups of coffee throughout the day! Is it healthy? The smell of morning coffee can bring us joy! Sometimes I drink small cup of java in the morning with nut milk and I may add a coffee flavor to my desserts. But I always start my day with cup of a lemon water to alkaline 💧💧💧💧my body, then I may have my juice, smoothie or coffee. I drink plenty of water during the day so in my opinion a cup or two of coffee is ok! Of course make sure you eat plenty of healthy foods like organic fruits, veggies and greens🍐🥦🍉🥒🥑🍆🍋🍋🌸🍌💧🌼🥦🥑🌱🍌🌈My favorite coffee company is @foursigmatic❤️😀❤️ their coffee is mixed with medicinal mushrooms like chaga, lion’s mane, cordyceps, reishi, and other superfoods. This company also makes awesome matcha powder mix, and mushroom hot cacao mix, and other yummy and healthy elixirs that you can add to your drinks and smoothies or desserts. I wrote about coffee and coffee alternatives is my new cookbook “Live Love Light and Fruits from Olenko’s Kitchen and Friends” 😀 https://www.amazon.com/gp/aw/d/0997105933/ref=mp_s_a_1_1?ie=UTF8&qid=1513982061&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=live+love+light+and+fruits&dpPl=1&dpID=61qBXbl4PJL&ref=plSrch so check it out! In this cookbook you can also find a recipe of this yummy Spiced-Up Gingersnap Biscotti 😀☕️❤️ For more tips on healthy living visit my website www.olenkoskitchen.com #olenkoskitchen#livelovelightandfruits#foursigmatic#coffee#coffetime ☕️ #mushroomcoffee#vegan#yummy#biscotti#veganbaking#happycows#cookbook#cookbookauthor#healthyfood#ilovecoffee#plantpower#plantshaveprotein#healthcoach#dessert#morning#java#awesome#breakfast#inspiration#inspuredbynature#govegan 🌱 #delicious#superfoods
قوالب الدجاج اللذيذة 😻
اسهل منها مافي .
اول خطوة :
نحتاج ٣ صدور دجاج مقطعة مكعبات صغيرة
بصل احمر مقطع شرائح
٢ جزر مبشور
فلفل رومي مقطع مكعبات صغيرة . .
للصوص الابيض نحتاج :
٢ قشطة ڤيلور
٣ ملاعق كبيرة جبن سائل
ملعقتين كبار مايونيز قودي
رشة ملح وفلفل اسود و بودرة الثوم
نخلطهم مع بعض .
نشوح البصل مع الزيت الى مايذبل
ونضيف عليه الدجاج
والخضار " الفلفل والجزر "
ونقلبهم الى ماينضج الدجاج تقريبا ٧ دقائق
و اكيد بهرت الدجاج بملعقة صغيرة لكل من كمون وفلفل اسود و وبودرة ثوم وبابريكا وملح و ملعقتين كبار من الصوص الابيض
توست مقطع دوائر على حسب حجم القوالب الي عندك
اول طبقة توست ونضيف عليها خلطة الدجاج و رشة من جبن الموزريلا او التشدر
ونرجع نغطيها بطبقة من التوست وملعقة كبيرة من الصوص الابيض و رشة من جبن الموزريلا
وندخل القوالب الفرن لمدة ٢٠ دقيقة تقريباً على درجة ٢٠٠ مئوية .
الى مايصير لونها ذهبي وتقدم بالعافية 💗 .
As a veteran of Taco Campaigns, both Near and Far, Current and Past, I, Scotty Bones, humbly submit a brief photographic record of my Taco Exploits to the Assembled Taco Cognoscenti of Instagram. If selected as Chief Taco Officer for Moe’s Southwest Grill, I shall wholeheartedly carry out the Taco Truck mission across this great land, shouting, “Welcome to Moe’s,” and slinging hundreds, if not thousands, of Three Amigos Tacos to outstretched hands. What began over twenty years ago in the taco trucks of my hometown of Redwood City, Calif., with the pre-internet ode to tacos, Taco Diaries 96-97, in which I documented a year of eating tacos, and in which I created the term Taco Triple Crown to describe the phenomenon of eating tacos for all three meals in a day, could culminate in this exalted position of Taco Officer, a feather in the hat of a lifelong Taco Ambassador!
Here are captions to the photos:
1. That’s me, Scotty Bones, in Zihuatenejo, Guerrero, Mexico. The sign says Looking for taco maker with experience. That’s me! 🌮
2. I wrote the book on Tacos! Well, one of them anyway. Sasquatch Books in Seattle published it. So fun! And it helped launch my taquería. 📚🤓
3. That’s me and Phyllis representing our taquería, Cocina 7, in our local 4th of July parade. 💥
4. That’s my boy and Kaiser in the parade! 💥
5. We made all of our salsas from scratch! This is organic, fire-roasted tomatillo salsa. 🔥 🌶
6. One of many, many tacos we ate at Tacolandia, a huge taco festival in Los Angeles. 🎉
7. A beautiful Wahoo taco that I made with fish caught by our niece in the Pacific Ocean, off the coast of Baja California Norte. 🎣
8. A weeknight meal of ground buffalo tacos with cheese, pico de gallo, and avo slices. 🥑
9. Tacos of shredded coffee-ancho braised brisket with lime-pickled red onions. 🐄
10. Baja fish tacos made with wild Pacific cod. 🐟
We sold the taquería last year to good people and they are rocking it! .
Nellie J's Café™ is inspired by our grandmother and great-grandmother, Nellie J. ("J" is for Jackson.) An outstanding home cook and baker, Nellie made everything from scratch with great love and care.
OUR STORY ~ Stacey & Tara
Our family's roots are #Southern ; we strive daily to preserve and celebrate our #heritage by preparing #soulfood just as good as we recall, but a bit #healthier .
The mother half of our duo, Stacey, is also known as The Diabetic Pastry Chef™, a published #cookbook#author and avid #baker . Her beloved daughter, Tara, is the enthusiastic #cook in the family, crafting memorable feasts for “two-to-a-crew” since adolescence.
We offer a lot of our #pastries , #candies , #sauces , #seasonings and #specialty#foods via our website and #Etsy with NATIONWIDE SHIPPING! We specialize in all-natural #baking —including (but not limited to!) #SUGARFREE —so be sure to explore all of our online shops to please your dietary needs! *See links in footer of our catering website.
Visit our Contact page to inquire about local catering in the #Pittsburgh , #PA area.
*LOCATION: Our location is in Pittsburgh (#Carnegie ).
*LOCAL DELIVERY for orders feeding 10-20 people is provided via #UberEATS at this time.
*PICKUP ONLY for LARGE catering orders.
*NATIONWIDE SHIPPING is available for many items via our shops online!
🥗 #WEBSITE : NellieJsCafe.carbonmade.com
😊😀 #FOLLOWUS : @DiabeticPastryChef & @NellieJsCafe