"Armed with her Oma’s generations-old dough recipe and a decidedly Brooklynized pantry, Bennett established her taart company. Its best recipes have been assembled in this innovative, scrapbook-feeling collection." - The New York Times Discover a Secret Family Pie Recipe That Has Survived Generations The origin of Taartwork Pies, Brittany Bennett’s Brooklyn-based bakery, was her Oma and an old, crumpled piece of paper that held a very special recipe— one that her Oma brought all the way from Amsterdam. Since then, all of Brittany’s standout pies have incorporated that perfect pie crust recipe— a sweet, crispy texture with a hint of lemon, a combination that gives these pies that extra special something. With simple, fresh ingredients, you can create a dessert that will have family and friends coming back for seconds—or even thirds. Enjoy recipes like Traditional Dutch Appeltaart, Strawberry-Thyme Balsamic Pie with Ricotta Whip, Rose Hip Poached Cherries with Pistachio Crumble or Plum and Juniper Berry Tart—each one celebrating in-season produce to capture the most dynamic flavors. And with each filling, you have the option of using Oma’s Dutch Taart Dough, Chocolate Dough or Vegan Dough, so there will always be new flavor combinations to try. As Brittany’s Oma would say, it’s not just about eating, it’s about indulging in the time spent together. So gather those closest to you, crack open The Taartwork Pies Cookbook and create new memories with every delicious treat.
Maritime cooking starts with great local produce--lobster, scallops, oysters, blueberries, apples, cranberries, maple syrup, and more. There are treasured traditional dishes--hodge podge, baked beans, gingerbread, blueberry grunt--as well as the simple but delicious lobster boil. Leading chefs like Craig Flinn of Halifax's Chives restaurant, Michael Howell of The Tempest in Wolfville, and many others have come up with wonderful new ways of cooking with fresh, local ingredients. Best Recipes of the Maritime Provinces brings the traditional and the contemporary together in one great collection. During her many years as Canadian Living magazine's food editor, Elizabeth Baird was a great fan of Maritime cooking. She has visited every corner of the region to research and write about great local producers and cooks and their recipes. To prepare this collection, she started with well over 1,000 recipes published in cookbooks over the past three decades. From those, she has selected 400+ recipes by over fifty of the region's leading chefs, including Elaine Elliot and Virginia Lee, whose bestselling Maritime Flavours has sold more than 30,000 copies. Also included are tasty recipes from healthy eating champions Maureen Tilley and Sandra Nowlan. This is the book that every Maritime cook will want--and that visitors will take home so they can explore the region's rich culinary traditions.
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world. Contains more than 400 new recipes for a total of more than 1600 recipes Includes the newly independent countries of Kosovo and South Sudan, and tiny countries like St. Kitts and Nevis, Nauru, Palau, and Vanuatu Features anecdotal information on typical dishes, styles of eating, and unusual ingredients for each country
A visual tribute to the cuisine of the Netherlands celebrates its fresh ingredients and sweet and spicy flavors, tracing regional culinary history while sharing seventy-five step-by-step recipes including Creamy Veal Stew with Prunes, Mussel Soup, and Frisian Sugar Bread.
Celebrate Around The Calendar is a must for every household. Its main attraction may be the journal portion for recording personal information, such as birthdays, anniversaries, milestones, other lifecycle events as well as interesting accomplishments to be passed down through future generations. Holidays are part of the history segment and coincides with the recipe that is geared to that day's event or location. Scattered throughout the 366 days are 192 "countries" representing a large part of our world. The event selected to represent each day is connected to the Gregorian calendar and is therefore repeated each and every year on the same date. Holidays that fall according to the Lunar calendar may change the day each year and are therefore purposely omitted from the book. "A calendar that teaches world history and culture by providing a nice bite size lesson for every day of the year is an inspired idea. The addition of recipes from each country means that you'll not only get smarter, you'll also get hungry. I can hardly wait to try them." -Daniel M. Kimmel, film critic and author of The Fourth Network and The Dream Team
![The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]](https://books.google.com/books/content/images/frontcover/GmqEAwAAQBAJ)
