Download Free Pooles Recipes And Stories From A Modern Diner Book in PDF and EPUB Free Download. You can read online Pooles Recipes And Stories From A Modern Diner and write the review.

From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole’s is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular--elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahi∋ Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole's is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular--elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahi∋ Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole's is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
THE NEW YORK TIMES BESTSELLER WINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARD Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon, Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie, And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks. --- Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.
For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao. Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.
No Marketing Blurb

Best Books